Pan-Fried Venison with Blackberry Sauce Recipe

Season the venison steaks with salt and pepper on both sides.

In a large skillet, melt the butter over medium-high heat.

Add the venison steaks to the skillet and cook for 3-5 minutes on each side, or until desired level of doneness.

Remove the steaks from the skillet and let them rest for a few minutes.

In the meantime, reduce the heat to medium and add the blackberries to the skillet.

Cook the blackberries for 2-3 minutes, until they start to break down.

Add the balsamic vinegar, honey, and broth to the skillet, stirring well to combine.

Simmer the sauce for 5-7 minutes, until it thickens slightly.

Remove the rosemary leaves from the sprigs and add them to the sauce, stirring well.

Serve the venison steaks with the blackberry sauce poured over the top.