Fillet of Venison With a Wild Thyme and Blueberry Sauce Recipe #371893
This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.
by lindseylcw
11 min | 5 min prep
SERVES 4
- 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
- Slice the venison into 1 inch discs.
- 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.
- 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.
- 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.
- Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!
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5 stars