Pan-seared venison with blueberries, shallots and red wine

Por_1010

Ingredients in this Recipe

1 clove of garlic, peeled and finely sliced
1 glass of robust red wine
1 small handful of fresh thyme, leaves picked
1 x 800g/1lb venison loin, trimmed
2 large knobs of butter
200g/7oz fresh blueberries
4 shallots, peeled and finely sliced
extra virgin olive oil
sea salt and freshly ground black pepper

Recipe Preparation

See Full Recipe at Jamie Oliver

Comments

Jamie Oliver

See all 532 recipes
www.jamieoliver.com

Users Who Saved this Recipe

Be the first to save this recipe.