Venison with Blueberries

Pan-fried venison steaks served with a sweet and tangy blueberry, wine, and orange juice reduction sauce.

Dinner High Protein Gluten Free Venison Blueberries

Estimated Nutrition

Calories

374.1

kcal / serving

748.2 kcal total

Carbs

13.3g

per serving

26.5 g total

Fat

16.2g

per serving

32.4 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

0.5

tbsp

Balsamic Vinegar

Dairy

Butter

for the sauce

Butter

knob for frying

Fruits

125

Blueberry

reserve 4-6 for garnish

Liquids

tbsp

White Wine

or sherry

tbsp

Orange Juice

Meat

piece

Venison Steak

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tsp

Olive Oil

Method

Plate the venison, top with sauce, and garnish with reserved blueberries.

Rest the venison in a warm place for at least five minutes.

Fry venison steaks for 3-5 minutes on each side until cooked to your preference.

Heat butter and oil in a frying pan over medium heat.

Add vinegar, orange juice, salt, pepper, and stir in butter to keep the sauce warm.

Simmer blueberries over low heat for ten minutes until mushy.

Set aside 4-6 blueberries for garnish and place the rest in a pan with wine and sugar.