Fillet of Venison With a Wild Thyme and Blueberry Sauce

Ingredients

• 1 lb fillet venison
• 1 teaspoon fresh thyme, and chopped
• 2 tablespoons olive oil
• 4 shallots, peeled and finely sliced
• 1 garlic clove, finely sliced
• 1 tablespoon red currant jelly
• 2/3 cup red wine, decent one please
• 8 ounces fresh blueberries
• 1 tablespoon butter

Directions

1. 1

   Slice the venison into 1 inch discs.

2. 2

   Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.

3. 3

   Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.

4. 4

   Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.

5. 5

   Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!