Venison Medallions with Blueberries

Main courseServes 2

# For the sauce, set aside 4-6 blueberries for garnish and place the remaining blueberries in a small heavy-based pan with the wine or sherry and sugar. # Simmer over a low heat for about ten minutes, until the blueberries reach a mushy consistency. Add the vinegar, orange juice and salt and freshly ground black pepper to taste. Stir in the butter and keep the sauce warm. # While the sauce is simmering, prepare the venison. In a frying pan, melt the butter and oil over a medium heat and add the venison to the pan. Fry the venison for 3-5 minutes on each side, until cooked to your liking. Leave the venison to rest in a warm place for at least five minutes before serving. # Place the venison steaks on two plates, spoon over the sauce and garnish with the remaining blueberries. Serve straightaway.


h4. Sauce * 125g/41/2oz blueberries * 3 tablespoons white wine or sherry * 1 pinch of sugar * 1/2 tablespoon balsamic vinegar * 2 tablespoons orange juice * Salt and freshly ground black pepper * 1 teaspoon butter h4. Venison * 2 venison medallions * 1 teaspoon olive oil * 1 knob of butter