Venison With Wild Blueberry Sauce Print Email

3/4 cup Bonne Maman Wild Blueberry Preserves
1.3 pounds venison, elk or bison
a little extra virgin olive oil
a glass of Pinot Noir
two ladles of meat stock
flour for dredging
a few drops of balsamic vinegar
1/4 cup cold butter
salt, pepper

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

Adapted from