Venison with port and blueberry sauce – Tangleby Gardens
Venison and blueberries are a wonderful match, and port adds even more depth of flavour to this sauce.
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Ingredients
- 400g venison medallions
- Salt
- ground black pepper
- Cooking oil, for frying
- A knob of butter
- 2 tablespoons finely diced shallot
- 1 clove garlic — crushed
- ½ cup port
- 1 cup beef stock
- ¼ cup blueberry jam
- ½ cup fresh or frozen blueberries
- 1 teaspoon cornflour
- 2 teaspoons water
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