Venison in a Blackberry Thyme-Sauce
May 2, 2020
Venison in a Blackberry Thyme-Sauce
I haven’t made this very often because venison isn’t widely available in the San Francisco Bay Area. But when it is, I buy it and use this recipe. You don’t have to be experienced at cooking venison to make this dish. You just brown the meat on all sides in your skillet then transfer it to the oven for 20 minutes or so. After that, it’s just making the blackberry-thyme sauce while the venison roasts in the oven.
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For those of you interested in collectible cast iron, read this post for more information on the book, and where you can find it.
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