Venison Medallions with Blueberries
Venison has a natural affinity with fruit and blueberries are the perfect partner.
Serves: 2 | Difficulty: Easy
Method
- For the sauce, set aside 4-6 blueberries for garnish and place the remaining blueberries in a small heavy-based pan with the wine or sherry and sugar.
- Simmer over a low heat for about ten minutes, until the blueberries reach a mushy consistency. Add the vinegar, orange juice and salt and freshly ground black pepper to taste. Stir in the butter and keep the sauce warm.
- While the sauce is simmering, prepare the venison. In a frying pan, melt the butter and oil over a medium heat and add the venison to the pan. Fry the venison for 3-5 minutes on each side, until cooked to your liking. Leave the venison to rest in a warm place for at least five minutes before serving.
- Place the venison steaks on two plates, spoon over the sauce and garnish with the remaining blueberries. Serve straightaway.
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Ingredients
Sauce
- 125g/4½oz blueberries
- 3 tablespoons white wine or sherry
- 1 pinch of sugar
- ½ tablespoon balsamic vinegar
- 2 tablespoons orange juice
- Salt and freshly ground black pepper
- 1 teaspoon butter
Venison
- 2 venison medallions
- 1 teaspoon olive oil
- 1 knob of butter
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