Venison Medallions with Sautéed Apple Slices and Wild Blueberry Sauce

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Venison Medallions with Sautéed Apple Slices and Wild Blueberry Sauce Picture

Ingredients

½ bunch of thyme
1 ½ lb saddle of venison
1 ½ tbsp (20 ml) butter
2 red apples
salt and pepper
wood skewers

Wild Blueberry Sauce:
2 tbsp (30 ml) onion, minced
1 tsp (5 ml) garlic, minced
salt and pepper
1 cup (250 ml) red wine
1 cup (250 ml) rich beef broth
¾ cup (180 ml) frozen wild blueberries
¼ cup (60 ml) currant jelly

Preparation

  1. Sauté onions and garlic in butter, season with salt and pepper and let simmer for 5 minutes. Add wine and beef broth and reduce to one cup. Add frozen wild blueberries and currant jelly and simmer, stirring occasionally for 5 minutes. Remove from heat and cool slightly.
  2. Wash venison, dab dry and cut into 12 equally sized medallions. Fix with skewers. Heat 1 tbsp. clarified butter in skillet. Sear medallions from all sides 3-4 minutes and season with salt and pepper. Remove medallions from pan, keep warm.
  3. Wash apples and rub dry. Remove cores and cut into slices. Heat ½ tbsp. of butter and sear the apple slices, approx. 3 minutes. Serve venison medallions with apple slices and wild blueberry sauce. Garnish with fresh thyme leaves.

Serves 4

Preparation time: approx. 30 minutes

Nutrition

Calories: 414
Carbohydrate: 32 g
Protein: 409 g
Fat: 9 g

Wild Blue is Good for You!