Venison Steaks with Blueberry and Port Sauce
A good sauce to rustle up at the last moment as it takes no time at all and can be made just as well with frozen blueberries as fresh.
4 x Highland Game Venison steaks
4 tbsp. sugar
1 tbsp. balsamic or sherry vinegar
150 ml dry red wine
250 g fresh or frozen blueberries
3 tbsp. ruby port
salt and freshly ground black pepper
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 reduce by half.
Add the blueberries and simmer for 5-6 minutes until they 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. Rub the Venison Steaks with olive oil and season with salt and freshly ground black pepper. 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 for rare. Cook for a further 2-3 minutes longer for medium rare.
Lift onto a plate, cover with foil and leave to rest for 10 minutes.
Serve the steaks with the sauce, with some deep-fried sage leaves as a garnish.