Venison Medallions with Sautéed Apple Slices and Wild Blueberry Sauce
1/2 bunch of thyme
1 1/2 lbs (600 g) saddle of venison
1 1/2 tablespoons butter
2 red apples
1 teaspoon garlic, minced
2 tablespoons onion, minced
1 cup (240ml) red wine
1 cup (240ml) rich beef broth
3/4 cup (100 g) frozen wild blueberries
1/4 cup (60 ml) currant jelly
salt and pepper
1. Sauté onions and garlic in butter, season with salt and pepper and let simmer for 5 minutes. Add wine and beef broth and reduce to one cup. Add frozen wild blueberries and currant jelly and simmer, stirring occasionally for 5 minutes. Remove from heat and cool slightly.
2. Wash venison, dab dry and cut into 12 equally sized medallions. Fix with skewers. Heat 1 tbsp. clarified butter in skillet. Sear medallions from all sides 3-4 minutes and season with salt and pepper. Remove medallions from pan, keep warm.
3. Wash apples and rub dry. Remove cores and cut into slices. Heat 1/2 tbsp. of butter and sear the apple slices, approx. 3 minutes. Serve venison medallions with apple slices and wild blueberry sauce. Garnish with fresh thyme leaves.
Preparation time: approx. 30 minutes
Nutritional information per serving:
Carbohydrate: 32 g
Protein: 409 g
Fat: 9 g
Recipe and image courtesy of the Wild Blueberry Association of North America. For more information about the health benefits of blueberries and more recipe ideas, visit www.wildblueberries.com
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