Fillet of venison with thyme & blueberry sauce

Perfect flavours for that ultimate cut of meat - the venison fillet.
Serves 4
  1. Slice the venison fillet into 2.5cm discs. Heat the oil in a frying pan and fry each slice for about 2-3 minutes each slice until browned but still pink. Then remove from pan and keep warm.
  2. Place the shallots, thyme and garlic into the pan and fry gently for 2-3 minutes until softened and translucent.
  3. Add the wine and redcurrant jelly and reduce by half.
  4. Mix in the blueberries and simmer for a couple of minutes.  Then add two small knobs of butter and leave to melt and season.
  5. Serve the venison with the blueberry sauce drizzled over the top.
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Serving tips

Delicious served on a bed of creamed potatoes with steamed green veg

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