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Venison steaks with blueberry sauce.

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.


For the sauce

125g/4½oz blueberries

3 tbsp white wine or sherry

pinch sugar

½ tbsp balsamic vinegar

2 tbsp Waitrose freshly squeezed smooth orange juice

salt and freshly ground black pepper

1 tsp grated Willies Venezuelan Black Carenero Chocolate

For the venison

knob butter

1 tsp olive oil

2 Hampshire game venison steaks (preferably loin)