Pavé of Venison with Blueberry and Port Sauce
Serves 4
This easy sauce is just as good made with either fresh or frozen blueberries. A good one to rustle up at the last moment.
4 tbsp. sugar
1 tbsp. balsamic or sherry vinegar
150ml red wine
250g fresh blueberries
3 tbsp. ruby port
salt and freshly ground black pepper
4 Pavé of Venison
deep-fried sage leaves, to garnish
First make the sauce. Put the sugar in a small saucepan and melt over a gentle heat then bring to the boil to caramelise. When a good golden colour, pour in the wine mixed with the vinegar. It will hiss and splutter. Stir over a gentle heat until any lumps are dissolved. Bring to the boil and boil fiercely until reduced by half.
Add the blueberries and simmer for 2-3 minutes until they are beginning to collapse and thicken the sauce. Remove from the heat, stir in the port and season with salt and pepper. Keep warm.
Heat a ridged griddle pan until smoking hot. Put the Venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further 3 minutes (rare). Cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover loosely with foil and leave to rest for 10 minutes.
Serve the pavé steaks with the sauce, with some deep-fried sage leaves as a garnish.