This is really very nice and no chopping which is always good! Here I have served it with rice and samphire (rubbish photo - sorry! but it would work equally well with potatoes and veg. Serves 2.
125g Blueberries
3 tbsp Sherry
Pinch of sugar
1/2 tbsp Balsamic Vinegar
2 tbsp Orange Juice
1 tsp Butter Substitute
2 Venison Steaks
125g Blueberries
3 tbsp Sherry
Pinch of sugar
1/2 tbsp Balsamic Vinegar
2 tbsp Orange Juice
1 tsp Butter Substitute
2 Venison Steaks
- Put the blueberries in a small saucepan with the sherry and sugar and simmer on a low heat for 10 minutes.
- Add the balsamic, orange juice, s&p and butter type stuff to the pan, stir well and keep warm.
- While the sauce is simmering rub the venison with oil and season before placing on a hot griddle pan and cooking on a hot griddle and cooking on both sides for 3-5 mins until done to your liking, leave to rest.
- Serve the venison with your choice of sides and pour over the sauce.
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