Venison & Blueberry Sauce
Venison & Blueberry Sauce brings together the rich, tender flavours of venison with the sweet and tangy notes of blueberries .Caramelized onions and garlic deepen the savoury sauce, while a splash of red wine adds complexity. Finished with a sprinkle of fresh rosemary, this elegant dish is perfect for a special dinner or any occasion where you want to impress with a unique and delicious flavour combination.
Ingredients
- Venison Tenderloin
- 3-4 tbsp vegetable oil or duck fat
- 5 tbsp butter
- 1½ small onion sliced-root to tip
- 2 cloves garlic minced
- ¾ cup venison veal, or beef stock
- ¾ cup red wine
- ¾ cup blueberries fresh or thawed
- 1½ tsp fresh rosemary minced
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup optional
- Salt to taste
- Black pepper to taste
- 1 tbsp balsamic vinegar
- 1-2 tsp honey or maple syrup to taste
Instructions
- Remove the venison from the fridge, season well with salt, and set aside.
- In a large sauté pan, melt 2 tablespoons of butter over high heat. Add the onions and sauté over medium-high heat until nicely browned along the edges, about 4-5 minutes. Once browned, turn off the heat and set the onions aside.
- Pat the venison dry with a paper towel. Using the same pan, add the oil (or duck fat) over high heat. Sear the venison on all sides until medium-rare (130°F-135°F) Once done, transfer the venison to a cutting board and let it rest.
- Return the onions to the pan, add the minced garlic, and sauté again over medium-high heat for 2-3 minutes, stirring often. Sprinkle salt and pepper over everything, then add the red wine and balsamic vinegar.
- Boil down the wine and balsamic vinegar until almost gone, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the stock and blueberries, and cook for another few minutes. Adjust the seasoning with salt, pepper, and honey or maple syrup to taste.
- Slice the rested venison and arrange it on a serving plate. Drizzle the blueberry balsamic sauce over the venison and garnish with minced fresh rosemary.
- Serve the venison with blueberry sauce immediately, along with your delicious sides of choice.
Notes
Tips:
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer to avoid overcooking and achieve the desired level of tenderness.
- Resting the Venison: Let the venison rest after cooking to allow the juices to redistribute, ensuring a juicy and tender cut.
- Don’t Overcook the Venison: Venison is a lean meat that can become tough and dry if overcooked. For a tender, juicy result, cook the venison to medium-rare (130°F-135°F) and let it rest before slicing. Avoid cooking past medium to preserve flavour and texture.
- Sauce Consistency: Adjust the sauce to your desired consistency by simmering longer for a thicker sauce or adding more stock for a thinner consistency.
- Blueberry Sauce: You can make the blueberry sauce in advance and store it in the refrigerator for up to 2-3 days. Reheat gently before serving with the venison.
- Side Pairings: This venison dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad. For a richer option, serve with creamy polenta or gratin potatoes.
- Wine Pairing: A bold red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavours of venison and blueberry sauce.
- Venison: After cooking, allow the venison to cool to room temperature. Store any leftover venison in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low-temperature oven or in a skillet with a little butter or oil to preserve tenderness.
- Blueberry Sauce: Transfer any leftover blueberry sauce to an airtight container and refrigerate for up to 3-4 days. To reheat, warm it gently over low heat, stirring occasionally. If the sauce thickens too much, add a splash of water or stock to adjust the consistency.
- Freezing leftover Venison: Wrap the venison tightly in plastic wrap or foil, then place it in a freezer bag or airtight container. For best quality, consume within 1-2 months. Thaw overnight in the refrigerator and reheat gently.
- Freezing leftover Blueberry Sauce: The sauce can be frozen separately. For best quality, consume within 1-2 months. Thaw overnight in the refrigerator and reheat gently.
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