Photo: K8
Pan-seared venison with blueberries, shallots & red wine
11 ingredients
4
openrecipes
It's not often that I cook a nice bit of venison, but it's definitely worth a try. I think you'll be surprised how much you'll like it – the meat tastes like a well-hung steak and can be very juicy. It goes so well with the fruit in this dish, and is great served with some steamed purple sprouting broccoli. Mashed potato, parsnip or celeriac go well with this too.
Estimated Nutrition (whole recipe, rough)
546
Calories
33g
Protein
29g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small handful fresh thyme, leaves picked
- 5 dried juniper berries
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 800 g quality venison loin, trimmed
- 4 shallots, peeled and finely sliced
- 1 clove garlic, peeled and finely sliced
- 1 glass red wine
- 200 g fresh blueberries
- 2 large knobs butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes