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Fillet Of Venison With Wild Blueberry Sauce

Fillet Of Venison With Wild Blueberry Sauce


3/4 cup Bonne Maman Wild Blueberry Preserves

1.3 pounds venison meat

A little extra virgin olive oil

A glass of Pinot Noir

2 ladles of meat stock

Flour for dredging

A few drops of balsamic vinegar

1/4 cup cold butter

Salt, pepper


Preparation time: 55 minutes

Cut the meat into 12 cubes.

Season the meat with salt and pepper and dredge in flour; brown off the pieces of meat in a frying pan over a medium heat for about 3 minutes, until golden brown. Add the red wine and allow to reduce until it is 1/3 of its initial volume.

Add the meat stock and cook on low with the pan covered for about 30 minutes.

Add the blueberry preserves and a few drops of vinegar.

Mix well and finish off the sauce with a nut-sized piece of cold butter.

Place the meat on four warmed dinner plates and pour the hot sauce over it.

Serve. Ingredients and quantities for 4 people