Roast Fillet of Venison with Blueberry Balsamic Sauce
1kg fillet of venison
salt and freshly ground black pepper
50g butter or olive oil
2 tablespoons balsamic vinegar
150ml red wine
1 tablespoon redcurrant jelly
300g fresh blueberries
Season the fillet with salt and freshly ground black pepper. Melt the butter in a roasting tin and when foaming add the venison. Brown on all sides over a medium heat, then roast in the oven at 200C/400F/Gas Mark 6 for:
20-25 minutes for rare, 30-35 minutes for medium, 40-45 minutes for well done.
Remove from the pan to a serving plate, cover and leave to rest while you make the sauce. Set the roasting pan over the heat and add the balsamic vinegar, wine and redcurrant jelly. Bring to the boil, scraping up any sediment from the pan and boil fast until reduced by half. Add the blueberries and cook for 5 minutes or until they soften and burst, Taste and adjust the seasoning. Carve the venison into thick slices and serve with the sauce. Accompany with minted new potatoes and purple sprouting broccoli.