Venison with blueberry sauce
Lower in fat than a skinned chicken breast, venison is the healthy choice for red meat lovers.
- Preparation Time15 mins
- Cooking Time20 mins
Nutrition per serving
- Energy284 Kcals
- Saturated Fat2.2g
- 225g / 8oz blueberries
- 175ml / 6fl oz apple juice
- 2 tbsp Kikkoman Less Salt Soy Sauce
- 2 tbsp olive oil
- 4 venison steaks, each about 175g / 6oz
- 4 shallots, peeled and sliced
- 1 tbsp cranberry jelly
- 2 tsp fresh thyme leaves
Put about three quarters of the blueberries in a pan, add the apple juice, cover and simmer until soft then liquidise or push through a sieve. Stir in the soy sauce.
Heat half the olive oil in a large frying pan and fry the venison 3-4 minutes each side, depending how rare you like your meat. Remove from the pan and set aside.
Add the remaining oil and cook the shallots gently for 5 minutes until softened. Pour in the blueberry sauce and stir in the cranberry jelly and thyme. When simmering, return the steaks to the pan and add the reserved blueberries. Cook for 2 minutes more until the blueberries are soft but hold their shape.
Serve with broccoli or sugar snaps and a mix of mashed parsnip and swede.
Sear the venison steaks quickly on both sides so the juices are sealed inside, then lower the heat and continue cooking until the meat is done.
Experiment with other seasonal berries such as blackberries, cranberries or raspberries for making the sauce. Cranberries may need an added spoonful of sugar to taste.