ingredients
serves 8
1 tablespoon butter
1 tbsp oil
6 venison steaks, 4 - 6 ounce each
BLUEBERRY SAUCE
1/2 pound blueberries
1/4 pint dry white wine
2 tsp golden superfine sugar, or to taste
4 tbsp freshly squeezed orange juice
1 tbsp wine vinegar
salt and pepper
2 tablespoons sweet butter, diced
method
1. To make the sauce, put three quarters of the blueberries into a heavy-based pan with the white wine and sugar. Bring to the boil, then cover and simmer for 10 minutes, until soft, stirring occasionally. Leave to cool slightly.
2. Press the stewed blueberries through a sieve and return to the pan. Add the orange juice, wine vinegar and seasoning to taste. Bring to the boil and simmer, stirring, until reduced and thickened slightly. Whisk in the sweet butter, a piece at a time.
3. Heat the butter and oil in a large skillet and pan-fry the venison steaks over a high heat for 3 - 4 minutes each side, until cooked to your liking.
4. Add the sauce and reserved blueberries to the venison and heat through. Serve at once.
