Venison With Blueberry Sauce Recipe
Ingredients:
1 Gourmet Direct Vension Tenderloin cut into steaks
2Tbsp Brown Sugar
2Tbsp Malt Vinegar
1 1/3 cups frozen or fresh Blueberries
175ml White Wine or Verjuice
Salt and pepper to taste
Freshly ground black Pepper
1tsp Olive Oil
1 1/2tsp Cornflour (Optional)
1Tbsp Port (or water)
Combine brown sugar and malt vinegar in a medium sized saucepan, stir over low heat to dissolve sugar. Add blueberries and white wine; simmer for about 10-12 minutes.
Just before sauce is cooked, season steaks with black pepper. Heat oil in a heavy based fry pan, cook steaks over a high heat for 1-1 ½ minutes each side until meat is browned and cooked to medium rare.
While steaks cook, if desired, add cornflour paste to sauce, stirring over heat until boiling. Adjust seasoning to taste. Alternatively here you could add 1Tbsp Venison Glaze instead of Cornflour and reduce the sauce to a Jus.
To serve, slice steaks and fan onto serving plates. Spoon sauce around and garnish with fresh berries and a sprig of thyme or oregano.
Serves 4.
© Copyright 2005 Gourmet Direct Limited
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