French Twist! Blackberry Sauce (Perfect with ANY Meat!)

Unlock the Flavor SECRETY! This Blackberry Wine Reduction Sauce is ridiculously easy and elevates ANY protein - perfect for pork, lamb, or even a fancy weeknight steak. But it REALLY shines with game meats like venison, elk, duck, or pheasant! I'll show you how to whip up this restaurant-worthy sauce alongside a complete Elk Steak Dinner with steamed potatoes and broccoli. Get ready to impress your guests!
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Ingredients:
Blackberry Wine Reduction Sauce:
1 Onion (peeled and diced)
150 grams (1/2 cup) Blackberries
3 Tbsp Fruit Preserves (Bonne Maman Four Fruits preferred, but substitute with redcurrant preserve if desired)
3 Tbsp Water
1/2 cup (120 ml) Red Wine (Cabernet Sauvignon recommended)
1/2 cup (120 ml) Port Wine
1/4 cup (60 ml) Crème de Cassis Liqueur
1 Beef Bouillon Cube
1 Tbsp Butter
1 Tbsp Heavy Cream
Elk Steaks with Sides:
2 Elk Steaks (each about 225 grams or 1/2 pound)
1 Garlic Clove (peeled and crushed)
1 Tbsp Olive Oil
Coarse Black Pepper (to taste)
1/2 pound (225 grams) Crown Broccoli
6 Small Yellow Potatoes
1 Tbsp Chopped Parsley