Jamie Oliver

Pan-seared venison with blueberries, shallots and red wine

With a herby juniper rub

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Pan-seared venison with blueberries, shallots and red wine

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    497
    25%
  • Fat
    26.7g
    38%
  • Saturates
    9.0g
    45%
  • Protein
    45.5g
    101%
  • Carbs
    7.5g
    3%
  • Sugar
    5.9g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    497
    25%
  • Fat
    26.7g
    38%
  • Saturates
    9.0g
    45%
  • Protein
    45.5g
    101%
  • Carbs
    7.5g
    3%
  • Sugar
    5.9g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 small handful fresh thyme , leaves picked
  • 5 dried juniper berries
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 800 g quality venison loin , trimmed
  • 4 shallots , peeled and finely sliced
  • 1 clove garlic , peeled and finely sliced
  • 1 glass red wine
  • 200 g fresh blueberries
  • 2 large knobs butter
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Method

Bash up the thyme and juniper berries in a pestle and mortar with a really good pinch of salt and pepper. If you haven’t got a pestle and mortar, use the end of a rolling pin and a metal bowl. Loosen with 2 good lugs of olive oil. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, and you’d have to be a nutter if you wanted to cook it for any longer than that! Depending on the thickness of the meat and the heat of the pan, it may need a little less or more time to cook – so don’t look at the clock, look at the meat. This is the time when you want to try to be instinctive with your meat. Remove it from the pan when it’s cooked to your liking and allow it to rest on a plate for 4 minutes, covered with tinfoil.

Reduce the heat under the pan and add a good lug of oil. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the sauce goes slightly opaque and shiny. Season to taste.

Slice the venison into 2cm/¾ inch slices and serve with steamed purple sprouting broccoli or some other good greens. Add the meat’s resting juices to the sauce and spoon over the venison. Absolutely fantastic.

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