Blackberry Merlot Marinade Recipes

Steps:

• Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
• Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Steps:

• 1. In a medium stainless saucepan add the merlot, 1 pint blackberries, beef stock, salt, pepper, thyme and brown sugar.
• 2. Bring to a boil over medium-high heat, stirring often.
• 3. Reduce heat to low and simmer for 30 minutes, stirring often.
• 4. Use a potato masher or a slotted spoon to gently mash all of the blackberries, continue to simmer for another 15 minutes.
• 5. Strain the sauce through a fine mesh strainer, pressing down with a rubber spatula to remove all the liquid.
• 6. Discard pulp and seeds.
• 7. Rinse saucepan and return liquid to pan.
• 8. Over low heat continue to simmer, stirring often, until you have about 2/3 cup of liquid-around 15 minutes.
• 9. Remove from heat, whisk in butter until it melts.
• 10. Stir in reserved berries, set aside.
• 11. Gently reheat when ready to serve.

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

Steps:

• Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
• Stir and add beef filets.
• Let meat marinade for at least 10 minutes or up to 2 hours.
• When ready to grill steaks, heat grill.
• Place marinated beef filets on grill and cook until desired doneness.
• Serve with the rice and vegetables.
• Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
• Reduce heat to a simmer and cook for 10 minutes.
• Pour sauce over cooked filets.

Steps:

• Add all ingredients, whisking until completely combined.
• Use as marinade for beef, pork, chicken and shrimp.
• Marinate at least 2 hours. Grill or broil to taste.