Ingredients

• 125g/4½oz blueberries
• 3 tbsp white wine or sherry
• pinch sugar
• ½ tbsp balsamic vinegar
• 2 tbsp orange juice
• salt and freshly ground black pepper
• 1 tsp butter
• knob butter
• 1 tsp olive oil
• 2 venison steaks

Directions

• For the sauce
• set aside 4-6 blueberries for garnish and place the remaining blueberries in a small heavy-based pan with the wine or sherry and sugar.
• Simmer over a low heat for about ten minutes
• until the blueberries reach a mushy consistency. Add the vinegar
• orange juice and salt and freshly ground black pepper to taste. Stir in the butter and keep the sauce warm.
• While the sauce is simmering
• prepare the venison. In a frying pan
• melt the butter and oil over a medium heat and add the venison to the pan. Fry the venison for 3-5 minutes on each side
• until cooked to your liking. Leave the venison to rest in a warm place for at least five minutes before serving.
• Place the venison steaks on two plates
• spoon over the sauce and garnish with the remaining blueberries. Serve straightaway.