Venison with Blackberry and Horseradish +1 extra Fav recipe

by Jared Allen, Guest Tastemaker - Recipes & Excerpts from The Quarterback Killer’s Cookbook

3 1/2 lb. of venison loin
2 pieces of bacon, cut up
1 cup of port wine
1 Tbsp of tomato paste
2 anchovies (optional)
1 cup of blackberries, split
1 small white onion, diced
1 carrot, sliced
1 bay leaf
3 garlic cloves, split
4-inch peeled, fresh horseradish root, grated
1 Tbsp of vegetable oil
Salt and pepper to taste
1 oz of butter, unsalted


  1. Grind peppercorns, cocoa powder and allspice until fine. Press the cocoa mixture into both sides of the steaks and reserve, covered with plastic wrap and refrigerated for at least four hours or overnight.
  2. In a heavy-bottom skillet, heat 1 tablespoon of the butter and 1 1/2 tablespoons of the oil over medium-high heat until the butter starts to foam. Add the steaks, seasoned with salt, cook three to four minutes on each side or until rare. Place steaks on a platter and keep covered loosely with foil.
  3. Drain fat from skillet and add chicken stock, wine and coffee. Bring to a boil, then reduce to medium-low heat and cook the coffee mixture until it is reduced to a glaze. Remove the skillet from the heat and whisk in the remaining butter, one tablespoon at a time, until a nice sheen has formed. Spoon some of the sauce over each steak.