Recipe

Pan Seared Venison Recipe

	Capedread / All my dishes 1 year, 10 months ago another dish to whip up in under 10 min. Prep:2m Cook:6m Servings:4	Capedread
	quick easy tasty

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Ingredients

1 small handful of fresh thyme, leaves picked

5 dried juniper berries

sea salt and freshly ground black pepper

extra virgin olive oil

1 x 800g/1¾lb venison loin, trimmed

4 shallots, peeled and finely sliced

1 clove of garlic, peeled and finely sliced

1 glass of robust red wine

200g/7oz fresh blueberries

2 large knobs of butter

Directions

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

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