Following the outbreak of Coronavirus in the UK, we would like to share the following update with youMore info
Venison Steak with Blueberry and Port Sauce

Venison Steaks With Blueberry and Port Sauce


  • Serves 4 people

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

Back to recipes


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.

Back to recipes