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How To make Lamb with Blackberry Sauce
1 1/2 teaspoons shallots
chopped
1 clove garlic
1 teaspoon olive oil
2 cups blackberry pulp
2 teaspoons honey
1 whole clove
1 teaspoon cardamom
1 jalapeno pepper, seeded and diced :
or to taste
1 1/2 cups port wine
4 lamb chops
Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients.
Grill or broil chops about 4 minutes each side for medium; serve with sauce.
How To make Lamb with Blackberry Sauce's Videos
Grilled Venison Backstrap with blackberry sauce | Jess Pryles
Grilled Venison Backstrap with blackberry sauce
I'm a huge fan of leaving backstraps whole and not cutting them into smaller steaks - it makes them easier to cook to perfection, with a little help from Hardcore Carnivore Black seasoning. Here's how I grill my backstraps and create an easy Blackberry pan sauce to go with em.
For the instant read thermometer:
For the seasoning:
WANNA TRY MY SEASONING? visit Hardcore Carnivore:
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
Mary's Steak With Blackberry Vanilla Sauce Wows Gordon Ramsay | Hell's Kitchen
In this steak challenge, the contestants present their dish to Gordon hoping it's cooked perfectly.
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Blackberry-Balsamic Glazed Lamb Rib Chops Pop Appetizer
Appetizer -- Blackberry-Ancho Balsamic Glazed Lamb Rib Chops
With organic arugula and Brule fresh fig. -- $12.95
Wine & Beer Pairing: Rosellas 'Vineyard Cabernet Sauvignon & SO Brewing IPA
Pan Sauces | Basics with Babish
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This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.
Recipe:
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine, '90s Kid:
Listen on Spotify:
Lamb Backstraps with Heirloom Carrots and Orange Reduction | Everyday Gourmet S8 EP73
As seen on Everyday Gourmet.
Reverse Seared Backstrap w/ Blueberry Bourbon Sauce | Reverse Sear Venison Backstrap Recipe
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there.
Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies:
Metal Wire Rack (Amazon Affiliate Link: )
Baking Pan (Amazon Affiliate Link: )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: )
Small sauce pan (Amazon Affiliate Link: )
Instant Read Thermometer (Amazon Affiliate Link: )
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-Drew