Blackberry-Red Wine Reduction
Prepare with Herb Crusted Venison

Prepare this reduction before you start the venison, as the meat will cook quickly.

Serve with our Herb Crusted Venison and Ballentine Fig Tree Cabernet Franc.

INSTRUCTIONS

INGREDIENTS

1 cup blackberries

¾ cup red wine

½ cup beef or venison stock 

1 small shallot, finely chopped 

1 tbsp balsamic vinegar 

1–2 tsp honey (optional, to taste) 

1 tbsp butter 

¼ tsp black pepper

DIRECTIONS

Sauté shallots until soft

Add blackberries + red wine → simmer and reduce by ~½

Add stock + balsamic → simmer until slightly thick 

Lightly mash berries for texture.

Finish with butter and/or honey, if needed



Optional pinch of juniper or black pepper