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Venison with blueberry sauce
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1 tbsp oil
4 venison steaks
750g floury potatoes
Knob of butter
200ml soured cream
½ x 20g pack fresh dill, chopped
150ml red wine
350g pack blueberries
Pinch of allspice
1. Cut the potatoes into chunks and cook in a pan of boiling water for 10-15 minutes until tender. Meanwhile, heat the oil in a frying pan. Season the venison and fry gently for 10 minutes, turning occasionally. Add 100ml wine and reduce by half. Remove the steaks and keep warm.
2. When the potatoes are tender, drain thoroughly and return to the pan. Add the butter and soured cream and mash the potatoes. Stir in the dill and season well.
3. Add the blueberries to the pan with the reduced wine. Pour in the remaining wine, add the allspice and cook for 3-4 minutes until the blueberries start to burst, season.
4. Slice the steaks into 3 and serve on top of the mash with the blueberry sauce spooned over.
Typical values per serving:
4.3g fibre 33.8g protein
This recipe was first published in April 2014.