Pan seared venison with blueberries shallots and red wine
Ingredients
- 1 small handful of fresh thyme, leaves picked
- 5 dried juniper berries
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 1 x 800g venison loin, trimmed
- 4 shallots, peeled and finely sliced
- 1 clove of garlic, peeled and finely sliced
- 1 glass of robust red wine
- 200g fresh blueberries
- 2 large knobs of butter
Instructions
Pan-seared venison with blueberries, shallots and red wine serves 4 original recipe by Jamie Oliver.
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