Venison steaks with blueberry sauce
Description
The wild forest taste of venison steaks goes well with the mixture of tart and sweet in blueberries.
Ingredients
2 T brown sugar
2 T vinegar (malt)
1 T olive oil
1 1⁄2 t cornstarch
1 T water
1 1⁄2 c blueberries (frozen)
1⁄2 c wine (white wine)
4 pce venison (hind leg steaks)
salt (to taste)
pepper (freshly ground black pepper, to taste)
Instructions
Combine the brown sugar and the malt vinegar in a medium sized sauce pan. Stir over a low heat to dissolve sugar.
Add blueberries and white wine. Simmer for 10-12 minutes. Just before time is up, season steaks with black pepper.
Heat oil in a heavy frypan. Cook steaks over high heat for 1 to 3.5 minutes on each side until meat is browned and cooked medium rare.
As steaks cook, add cornstarch paste to sauce, stirring until boiling. Season to taste.
Pour sauce over steaks to serve
Total time
30 minutes
Cooking time
15
Preparation time
15
Yield
4 servings
Notes
Venison can be served pink.