Herb Crusted Venison With
Blackberry-Red Wine Reduction
A Pairing for our Fig Tree Cabernet Franc

Serves 2-4
60 Minutes To Prepare

Cab Franc makes a perfect pairing for the flavors in this venison entree. Be sure to download the recipe for the matching Blackberry-Red Wine Reduction Sauce.

Serve with Ballentine Fig Tree Cabernet Franc.

INSTRUCTIONS

INGREDIENTS

1–1.5 lb venison loin or backstrap 

2 tbsp olive oil 

2 cloves garlic, minced 

1 tbsp chopped rosemary 

1 tsp thyme 

Salt + black pepper 

Blackberry-red wine reduction

DIRECTIONS

Rub with olive oil, garlic, rosemary, thyme. Season with salt + pepper. Let sit 20–30 minutes

Make the sauce first (this is your anchor)

Sear the venison (fast is key)

Heat pan until very hot. Sear venison2–3 min per side to 125F (med rare)

Rest 5–10 minutes

Slice venison against the grain

Spoon sauce underneath and over lightly



Finish with flaky salt or a touch of fresh thyme