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pan-seared venison with blueberries, shallots and red wine
main courses | serves 4It’s not often that I cook a nice bit of venison, but it’s definitely worth a try. I think you’ll be surprised how much you’ll like it – the meat tastes like a well-hung steak and can be very juicy. It goes so well with the fruit in this dish, and is great served with some steamed purple sprouting broccoli. Mashed potato, parsnip or celeriac go well with this too.
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.
• from Jamie's Kitchen
ingredients
• 1 small handful of fresh thyme, leaves picked
• 5 dried juniper berries
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 x 800g/1¾lb venison loin, trimmed
• 4 shallots, peeled and finely sliced
• 1 clove of garlic, peeled and finely sliced
• 1 glass of robust red wine
• 200g/7oz fresh blueberries
• 2 large knobs of butter
• 5 dried juniper berries
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 x 800g/1¾lb venison loin, trimmed
• 4 shallots, peeled and finely sliced
• 1 clove of garlic, peeled and finely sliced
• 1 glass of robust red wine
• 200g/7oz fresh blueberries
• 2 large knobs of butter
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Our solution was pan-seared venison recipe (with blueberries, shallots & red wine) from Jamie Oliver's celebrity web recipe site. We locked the bloodied Rusty in the station wagon, and while my wife was skinning and dismembering the moose with a small camping axe, I prepared the fire. I am not certain that the berries we picked were 5 dried juniper berries, nor were they 200g/7oz fresh blueberries, but they seemed to work just fine. We also did not pack any wine with us, though I had a six pack of Budweiser, so we used a can of that. In the end, we were advised by a passing band of natives, when they saw the mutilated carcass, that it was unsafe to consume the meat because we had handled it improperly.
Your an inspiration to us all....!
Keep up the good work.
Eoin and Catherine.Dublin.
THANX FOR THE RECIEPES THUS FAR, IM REALLY ENJOYING THEM. I WAS HOWEVER WONDERING IF YOU HAVE ANY RECIEPES THAT HAVE GOOSBERRIES IN IT?
WETHER ITS DESERTS OR MEALS I WOULD GREATLY APPRECIATE IT.
THANKS AGAIN MATE.
ALL THE WAY FROM SUNNY SOUTH AFRICA.
(BY THE WAY WHEN YOU COMING DOWN HERE TO SPICE UP OUR KITCHENS????)
THANKS
Jeannette
Dublin
state in future Jamie, lesson lernt for me!
Thanks Jamie
x
Demet
I think your way to show the people how cook is one of the best,the way how you try to make it look easy and simple... even when my english is not the best I can understand you perfectamente when I watch your programa of food,I'm tryng to do my best in food.hehe Thanx .Keep as that.Ciao!
Valeria
did you allready made your special sauce?
to jamie, nice site, i like it
br
momo
that bbq sauce u made look so good ive been lookin 4 it on this page once ive made it ill tell u if it is as good as it looked