Venison Steak Tips with Mushrooms and Blackberry Bourbon Pan Sauce

When most people think about blackberries, they think about desserts like cobblers or dumplings, maybe some ice cream, or breakfast like a nice Danish or some blackberry Dutch baby pancakes, or even jams and jellies to spread over toast or a hot buttered biscuit.

All of those things are good, no doubt. Blackberries are one of my favorite fruits. But you don’t have to always think sweet. They make a dandy addition to a pan sauce for things like these venison steak tips. The berries add a burst of bright flavor and just enough fruitiness to make the sauce something special.

Sweet dishes may come to mind when you think of blackberries, but try them in savory pan sauces for a burst of flavor.

We paired the steak tips with sliced mushrooms. I used shiitake and maitake because that is what my local fresh mushroom purveyor had on hand, but you can go with whatever mushroom you enjoy. This one is even great with standard grocery store button mushrooms.

Use your favorite mushrooms for this one.

For the venison steak tips, I used a top round roast from a buck my wife took last season. Simply trim well and cut, across the grain, into bite-sized pieces.

This pan sauce uses bourbon for extra flavor. The alcohol burns off, so only the flavor remains. If you prefer not to use bourbon, substitute beef broth. Speaking of burning off, after I add the bourbon and bring it to a boil, I carefully hold a lighter just over the edge of the pan. The alcohol fumes will immediately light and burn, sometimes a foot or two high, so make sure there is nothing combustible directly overhead and don’t be concerned. Just stir the sauce and allow the alcohol to finish burning off before adding the blackberries.

Start by adding just enough oil to a large skillet to almost cover the bottom of the pan. Add about half of the steak tips, evenly spread across the pan so that each piece is making good contact with the bottom. Season with salt and pepper or Realtree APG seasoning blend. After a minute or two, flip each piece to continue browning. Brown the venison well, but don’t overcook it. You want the venison to be on the rare side because it will go back into the pan at the end of the cooking process to simmer in the sauce for a few minutes.

Brown the venison in small batches but take care not to overcook.

Once all of the venison has been browned, remove it from the pan. Turn the heat to medium. Pour out any remaining oil and add 4 tablespoons of butter. When the butter has melted, add the mushrooms. Cook, stirring constantly, for 2-3 minutes or until the mushrooms start to release moisture. Add the garlic. Continue cooking another 1-2 minutes. Add the balsamic vinegar and scrape the pan to release any stuck-on bits into the sauce. They add flavor.

Once the mixture comes to a boil, add the bourbon. Return to a boil, then carefully light the fumes above the outer edge of the pan. Allow the alcohol to burn off, stirring occasionally as it does.

Add the bourbon, bring to a boil, then light the fumes for a nice show and to burn off the alcohol.

Once the flames die down, add the blackberries. Simmer for 2-3 minutes or until the berries plump up and soften.

Add the blackberries and simmer for 2-3 minutes to let them cook through.

Return the steak tips to the pan and stir well to coat the meat with the sauce. Serve over mashed potatoes, rice, or cheesy garlic grits.