Venison with port and blueberry sauce




Prep Time


Cook Time

Venison and blueberries are a wonderful match, and port adds even more depth of flavour to this sauce.



For the venison

  • 400g venison medallions
  • Salt and ground black pepper, to taste
  • Cooking oil, for frying
  • A knob of butter

For the port and blueberry sauce

  • Cooking oil, for frying
  • 2 tablespoons finely diced shallot
  • 1 clove garlic — crushed
  • ½ cup port
  • 1 cup beef stock
  • ¼ cup blueberry jam
  • ½ cup fresh or frozen blueberries
  • Salt and ground black pepper, to taste
  • 1 teaspoon cornflour
  • 2 teaspoons water


For the venison with port and blueberry sauce

  • Remove the venison from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
  • To make the Port & Blueberry Sauce, heat a little oil in a small saucepan, add the shallot and sauté for 3 minutes. Add the garlic and continue cooking for another minute.
  • Add the port and boil rapidly until reduced by half.
  • Add the stock and simmer for 3 minutes, then whisk in the jam and simmer for a further 2 minutes.
  • Strain the sauce then return it to the saucepan.
  • Add the blueberries and allow them to warm through. Season to taste with salt and pepper.
  • Mix the cornflour and water to make a slurry. Add to the sauce and simmer, stirring, until slightly thickened. Set aside
  • Season the venison and drizzle with a little oil.
  • Heat a large pan to a high temperature. When hot, add the venison with the knob of butter and cook for 2–3 minutes each side, basting several times with the butter
  • Transfer to a warm plate and leave to rest while you finish the sauce.
  • Add the Port & Blueberry Sauce to the pan you cooked the venison in and warm through. Stir any resting juices from the venison into the sauce.
  • Serve the venison topped with sauce.