Pan-Fried Venison with Blueberry Sauce

This is a truly stunning dish – the tastes that are provided combine brilliantly with the aromas that the Venison provides.

The Blueberry sauce that you create in this dish can be used with a variety of strong-flavoured Meats, so it may be worthwhile remembering it separately!

To Serve 6
15g Butter
1tbsp Vegetable Oil
6 Venison Steaks
225g Blueberries
150ml Dry White Wine
2tsp Caster Sugar
4tbsp Orange Juice
1tbsp Wine Vinegar
Salt and Pepper
25g Unsalted Butter

1. Put three quarters of the Blueberries into a heavy saucepan, along with the White Wine and the Caster Sugar. Bring to the boil, stirring and simmer for ten minutes with a lid on. Once the Berries are soft, remove from the heat, and press through a sieve into a jug.
2. Return the Pureed Berries to the pan, add the Orange Juice, Wine Vinegar, before adding Salt and Pepper to taste. Bring to the boil again, and whisk in the Unsalted Butter, slowly until it’s all melted. Simmer, stirring constantly until the sauce has reduced and is thicker. Check the tastes, and season to suit. If it’s too tart, add more Sugar at this point.
3. For the Steaks, hear the Butter in a large frying pan, along with the Vegetable Oil. Place each Steak in the pan, and fry for three to four minutes on each side, until cooked through. Stir in the Blueberry Sauce, and then the remaining Blueberries, and stir gently. Heat through, and serve immediately.

Photo Courtesy of: FotoosVanRobin