Venison with Blueberries

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 125g/4½oz blueberries
• 3 tbsp white wine
• pinch sugar
• ½ tbsp balsamic vinegar
• 2 tbsp orange juice
• salt and freshly ground black pepper
• 1 tsp butter
• knob butter
• 1 tsp olive oil
• 2 venison

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the venison dry and season both sides with salt and freshly ground black pepper. Heat the olive oil in a frying pan over medium-high heat until shimmering.

2. Sear the venison for 2 to 3 minutes per side. Add the knob of butter for the last minute and spoon it over the meat, then cook until the thickest part reaches at least 145°F (63°C).

3. Move the venison to a warm plate, cover loosely with foil and rest for 3 minutes.

4. Lower the heat to medium. Add the white wine to the same pan and scrape up the browned bits. Simmer for 2 minutes.

5. Add the blueberries, pinch of sugar, orange juice and balsamic vinegar. Simmer for 5 to 6 minutes, until the blueberries soften and the sauce thickens slightly.

6. Season the sauce with salt and black pepper to taste. Remove from the heat and stir in the 1 tsp butter until glossy.

7. Slice the rested venison and arrange on warm plates. Spoon the blueberry sauce over and serve immediately.