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Fillet of Venison With a Wild Thyme and Blueberry Sauce

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“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.”
READY IN:
11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the venison into 1 inch discs.
  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. 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. 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. Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!

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