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Serves4
Preparation Time15 mins
Cooking Time20 mins
Ingredients.
225g / 8oz blueberries
175ml / 6fl oz apple juice
2 tbsp Kikkoman Less Salt Soy Sauce
2 tbsp olive oil
4 venison steaks, each about 175g / 6oz
4 shallots, peeled and sliced
1 tbsp cranberry jelly
2 tsp fresh thyme leaves
Method.
Put about three quarters of the blueberries in a pan, add the apple juice, cover and simmer until soft then liquidise or push through a sieve. Stir in the soy sauce.
Heat half the olive oil in a large frying pan and fry the venison 3-4 minutes each side, depending how rare you like your meat. Remove from the pan and set aside.
Add the remaining oil and cook the shallots gently for 5 minutes until softened. Pour in the blueberry sauce and stir in the cranberry jelly and thyme. When simmering, return the steaks to the pan and add the reserved blueberries. Cook for 2 minutes more until the blueberries are soft but hold their shape.
Serve with broccoli or sugar snaps and a mix of mashed parsnip and swede.
Preparation Time15 mins
Cooking Time20 mins
Ingredients.
225g / 8oz blueberries
175ml / 6fl oz apple juice
2 tbsp Kikkoman Less Salt Soy Sauce
2 tbsp olive oil
4 venison steaks, each about 175g / 6oz
4 shallots, peeled and sliced
1 tbsp cranberry jelly
2 tsp fresh thyme leaves
Method.
Put about three quarters of the blueberries in a pan, add the apple juice, cover and simmer until soft then liquidise or push through a sieve. Stir in the soy sauce.
Heat half the olive oil in a large frying pan and fry the venison 3-4 minutes each side, depending how rare you like your meat. Remove from the pan and set aside.
Add the remaining oil and cook the shallots gently for 5 minutes until softened. Pour in the blueberry sauce and stir in the cranberry jelly and thyme. When simmering, return the steaks to the pan and add the reserved blueberries. Cook for 2 minutes more until the blueberries are soft but hold their shape.
Serve with broccoli or sugar snaps and a mix of mashed parsnip and swede.
