Description
Discover how to elevate your venison dishes with our expert guide on pairing it with delectable fruit sauces. Learn techniques that enhance flavors and impress guests.
Ingredients
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- 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
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Instructions
- Cut the venison into discs about 1 inch thick.
- Warm the olive oil in a frying pan and cook each meat slice for 2-3 minutes until browned yet pink inside. Take them out using a slotted spoon and keep them warm.
- Add the shallots, thyme, and garlic to the pan, cooking gently for 2-3 minutes until they become translucent. Pour in the grape juice and red currant jelly, stirring thoroughly, and let the mixture reduce by half.
- Stir in the blueberries and let it simmer for a few minutes until the berries burst. Then, add the butter, remove from heat, and let it melt. Season with salt and pepper to your liking.
- Place the venison on a plate and drizzle the sauce over it. If you have thyme flowers, use them as a garnish. Enjoy!
Notes
- Allow venison to reach room temperature for even cooking and tendernessnCook shallots, thyme, and garlic over medium heat to avoid bitternessnStir grape juice and red currant jelly often for a smooth sauce
