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Pan seared venison Recipe

Ingredients

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

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The Cook

capedread Peterborough. Cambridgeshire, GB

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