PanSeared backstrap recipe Blackberry Port Wine Magic -…

Ingredients

• 1 pound (450g) venison backstrap, trimmed of silver skin
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (14g) unsalted butter
• 1 teaspoon (5g) freshly ground black pepper
• 1 teaspoon (6g) kosher salt
• 1 shallot, minced (about 1/4 cup)
• 1 clove garlic, minced
• 1/2 cup (120ml) port wine
• 1/2 cup (120ml) beef broth
• 1/2 cup (75g) fresh blackberries
• 1 tablespoon (15ml) balsamic vinegar
• 1 teaspoon (5g) brown sugar (optional)
• 1 tablespoon (14g) unsalted butter, cold, cut into cubes
• Pinch of salt and black pepper to taste