Description
Discover how to create a delicious roasted venison with homemade blueberry jam that tantalizes your taste buds. Perfect for impressing guests with a gourmet meal.
Ingredients
- 1 lb (454 g) fillet venison
- 1 teaspoon (5 ml) fresh thyme, and chopped
- 2 tablespoon (30 ml) s olive oil
- 4 shallots, peeled and finely sliced
- 1 garlic clove, finely sliced
- 1 tablespoon (15 ml) red currant jelly
- 2/3 cup (160 ml) grape juice
- 8 ounce (227 g) s fresh blueberries
- 1 tablespoon (15 ml) butter
Instructions
- Cut the venison into discs that are about 1 inch thick.
- Warm the olive oil in a skillet and cook each venison piece for roughly 2-3 minutes until they are browned but remain pink inside. Take them out of the skillet using a slotted spoon and keep them warm.
- Add the shallots, thyme, and garlic to the skillet, cooking them slowly for 2-3 minutes until they become clear, then pour in the grape juice and red currant jelly, stirring thoroughly, and let it reduce by half.
- Incorporate the blueberries and let them cook for a few minutes until the berries pop, then mix in the butter, remove from the heat, and let it melt. Add salt and pepper to taste.
- Pour the sauce over the venison when serving, and if you have thyme flowers available, use them as a garnish. Enjoy!
Notes
- Ensure venison slices are evenly thick for consistent cookingnLightly mash blueberries with a spoon to release juices and boost flavornIncorporate butter into sauce just before removing from heat for a glossy finish
