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Raspberry Sauce for Venison Steak

  • 1/2 Cup Uncle Carney’s Raspberry Habanero Jam
  • 2 Tablespoons water
  • 2 Teaspoons red wine vinegar
  • 1 Teaspoon cornstarch mixed with a bit of water to form a paste
  • 1 Cup frozen Raspberries

On stovetop, heat jam with water and red wine vinegar.

Stir in cornstarch paste until thickened.

Add raspberries, and heat through.

Tie your venison medallions if needed.

Sprinkle both sides of venison medallions with pepper.

Pan fry venison medallions in olive for about 3-4 minutes on each side.

Remove from heat and move to warm platter, cover and let rest for 4-5 minutes.

Remove any ties.

Drizzle your steaks with this fine raspberry deliciousness and enjoy!

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