Venison Steak with Berry Gastrique and Roasted Fingerling Potatoes

Venison Steak With Cherry & Blueberry Gastrique

You can use venison, beef or even lamb with this gastrique. It would pair well with poultry or pork however I think its bold and decadent with a rich slightly gamey meat. I made two large, you can use as many or as few as you need. If you have a wicked large skillet you can do multiple steaks at a time. Its about 1 1/2 to 2 tablespoons of butter per steak and a liberal amount of sea salt and fresh cracked black pepper.

  • 2 large steaks
  • 3 tablespoons butter
  • 1 teaspoon coarse salt (or more)
  • 1 tablespoon fresh cracked black pepper
  • 1-2 teaspoons canola oil (prevents the butter from burning)

Liberally season steaks on both sides with salt and pepper. Heat a cast iron skillet or other skillet to medium high heat. I really love using cast iron for steaks and burgers especially. It helps give you that delicious brown crust.  Once the pan is nice and hot place canola oil and half of the butter into the pan. Place a steak into the pan and cook on the first side approximately 4 minutes, you want the first side to get a nice brown crisp crust. Flip to the other side and baste with butter for 2-4 minutes according to how thick your steaks are and how you want them. Repeat this process with remaining steaks. (well done, medium rare etc. 4 minutes on both sides is usually about well done)

Cherry & Blueberry Gastrique

I happen to have a homemade cherry and blueberry jam on hand. If you can not find a blueberry-cherry jam you can use half blueberry, half cherry or simply use one or the other.

  • 1/2 cup Blueberry, Cherry, blackberry, etc. variety jam
  • 1/2 cup vinegar (I used regular but red wine or cider will work great too)
  • 2 tablespoons butter
  • 1/4 teaspoon allspice
  • salt and pepper
combine in a sauce pot and whisk over medium heat until thickened.
using fresh fruit- Combine 1/2 cup sugar or honey, 1/2 cup vinegar in a sauce pot over medium heat. Combine with 1 cup fresh fruit and seasoning. Reduce until thickened.
Roasted Fingerling Potatoes-
  • 3-4 tablespoons duck fat, bacon grease or butter
  • 2 pounds fingerling potatoes, halved
  • salt & pepper
  • Fresh chopped parsley

Preheat oven to 375 degrees. On a sheet pan combine duck fat, potatoes, salt and pepper. Toss to combine. Lay out in a single layer. Roast for 30-45 minutes total until browned and tender. Half way through baking flip each potato to the opposite side so both sides get browned. You can rotate them more if necessary to achieve even browning.