How to make it

  • Bash up the thyme and juniper berries in a pestle and mortar with a really good pinch of salt and pepper. Loosen with 2 good lugs of olive oil. rub the oil mixture all over meat. Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, Remove it from the pan when it’s cooked to your liking and allow it to rest on a plate for 4 minutes, covered with tinfoil.
  • Reduce the heat under the pan and add a good lug of oil. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the sauce goes slightly opaque and shiny. Season to taste.
  • Add the meat’s resting juices to the sauce and spoon over the venison. 2

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes