Venison Steaks with Blueberry sauce
Created by Phelan, Sunday, 18 November 2007
Description The wild forest taste of venison steaks goes well with the mixture of tart and sweet in bluberries.
Ingredients
At a glance
Cuisine
Serves
4
  • 2 tablespoons brown sugar
  • 2 tablespoons malt vinegar
  • 1.5 cups frozen blueberries
  • ½ cup white wine
  • salt and pepper to taste
  • 4 venison hind leg steaks
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1.5 teaspoon cornstarch
  • 1 tablespoon port or water
Methods/steps
  1. Combine the brown sugar and the malt vinegar in a medium sized sauce pan. Stir over a low heat to dissolve sugar.
  2. Add blueberries and white wine. Simmer for 10-12 minutes. Just before time is up, season steaks with black pepper.
  3. 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.
  4. As steaks cook, add cornstarch paste to sauce, stirring until boiling.
  5. season to taste.
  6. Pour sauce over steaks to serve
Reviews

A Hint of Herbs

Lemon vervain adds a delicous lemony hint to a dish and any drink improves with a touch of lemon vervain.

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Choice Tidbits

Rub meat or fish before cooking with a carefully crafted spice mix.

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Seasonal

Cooking with your kids you get to spend quality time with them and create memories. They are very likely to pass this life skill to their own kids. You won't need to preach about healhty eating, they will learn the best way, by doing.

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Full of Flavor

Characteristic, warm, slightly acrid flavor. - It is use as seasoning and coloring mainly in Middle Easter and Indian cooking. Used in rice, meat and fish dishes, sauces and with vegetables, in many curry mixes, pickles and chutneys. It gives the yellow color in some kinds of mustard.

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