Venison Filets with Pomegranate Blackberry Mushroom Sauce
Servings: 4 servings
Calories: 360kcal
Ingredients
- 4 (4-ounce) venison filets
- 2 cups red wine
- 6 tablespoons butter , divided use
- 1 cup fresh pomegranate seeds
- 1 cup blackberries
- 1 pint mushrooms , sliced
- 2 tablespoons honey
- ½ teaspoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- Pinch of salt
Instructions
- Soak the filets in red wine in the refrigerator for a few hours prior to cooking or even overnight.
- Preheat the oven to 375ºF.
- In a large oven-safe skillet set over high heat, melt 2 tablespoons of the butter. Quickly sear the filets on both sides, about 10-20 seconds per side. Transfer the pan to the oven and cook for 5 minutes for rare, 6-7 minutes for medium, and 7-8 minutes for medium well.
- Slice thin to serve.
- While the meat cooks, make the sauce. Add the remaining 4 tablespoons butter, pomegranate seeds, blackberries, mushrooms, honey, vinegar, herbs, and salt to a saucepan. Bring to a boil then reduce to a simmer. Cook for 10-15 minutes.
- Divide the mixture in half. Blend one half to yield a puree. (A handheld immersion blender works great for this.) Strain through a fine mesh strainer. Spoon the puree on top of the sliced venison.
- Top with the reserved unblended sauce.
Notes
If you find cooking with pomegranates daunting, use this simple trick: Score the pomegranate around the center and pry open. Take each half and loosen by pulling and stretching. Turn upside down in your hand over a bowl, and hit the pomegranate with a wooden spoon. The seeds simply fall right out!
Nutrition
Calories: 360kcal | Carbohydrates: 28g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 94mg | Potassium: 1083mg | Fiber: 5g | Sugar: 20g | Vitamin A: 128IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 6mg