Game on the BBQ: venison steak with blackberry sauce

Venison steak is lean, tender and quick to cook. Ideal for a November evening when you're short on time. Cooked quickly on a hot BBQ until beautifully pink inside, with a dark blackberry sauce on the side. It tastes like autumn and feels like a celebration. - Michael

Why game should be cooked quickly and at a high temperature

Venison is almost fat-free. That's why it dries out quickly if you leave it too long. Grill it quickly and at a high temperature, then let it rest, and it will be juicy and pink on your plate. Remove it from the BBQ when the core temperature reaches around 52°C, and it will rise a few more degrees while resting.

Let's get started!

1. Take the steaks out of the refrigerator half an hour beforehand. Rub them with oil, salt, pepper and a few crushed juniper berries.
2. Make the sauce: sauté the shallot in a little butter, deglaze with the red wine and reduce by half.
3. Add the blackberries, game stock and thyme and simmer gently for 10 minutes. Purée roughly and strain the sauce if you want it smooth. Season with salt, pepper and a knob of cold butter.
4. Heat the BBQ up thoroughly for immediate grilling.
5. Grill the steaks for 2 to 3 minutes per side, until the core temperature reaches 52°C.
6. Let them rest for 5 minutes under a piece of foil. Slice them diagonally and serve with the blackberry sauce.

Tip

No fresh blackberries? Frozen blackberries work perfectly in the sauce. Need a little more sweetness? Add a teaspoon of honey or blackberry jam.

Storage and leftovers

Grilled venison tastes best fresh. The blackberry sauce keeps for 3 days in the refrigerator and is also great with duck or a piece of cheese.