Blackberry Lavender Sauce

This recipe is from Episode 3 of This Food That Wine

Wine Suggestion: Red California Zinfandel

Directions

1. Place the skillet used to cook the venison over medium high heat. Allow the pan to heat 1 minute.
2. Add port to the skillet and scrape the bottom of the pan using a wooden spoon to release the caramelized brown bits remaining from the venison.
3. Add veal stock, thyme, shallots, lavender and half the blackberries. Reduce to medium low heat. Allow ingredients to simmer for approximately 6 minutes, until a thicker consistency is achieved.
4. Place a fine mesh strainer over a medium saucepan. Remove the skillet from heat and pour the sauce into the strainer, pressing gently with a spoon to release all liquid.
5. Place the saucepan with the strained sauce over medium low heat and allow it to come to a simmer.
6. Season to taste with salt and pepper. Add remaining blackberries to the sauce and keep warm.
7. Slice venison rack into chops by evenly slicing the meat between each bone of the rack.
   Spoon the warm sauce on a plate and top with venison loin.