Venison steaks with blueberry sauce.
One of My Favourite recipes for a family Dinner instead of a traditional roast on a cold Sunday afternoon.
1. 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.
2. 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 coaca and keep the sauce warm.
3. 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.
5. Place the venison steaks on two plates, spoon over the sauce and garnish with the
remaining blueberries. Serve straightaway.