Venison with blueberry sauce

Hot pot with chicken and vegetables 122 of 473 Japan-inspired Poke bowl

Kikkoman Sauces 469

Category 461

Ingredient 427

Videos 73

World Cuisines 146

Specials 453

Naturally Brewed Less Salt Soy Sauce Main courses Meat Autumn

Total time 35 mins

Preparation time: 35 mins

Nutrition facts (per portion): 1188 kJ / 283 kcal

225 g / 8 oz blueberries
175 ml / 6 fl oz apple juice
2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
2 tbsp olive oil
4 venison steaks, each about 175 g / 6 oz
4 shallots, peeled and sliced
1 tbsp cranberry jelly
2 tsp fresh thyme leaves

Preparation

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.

Tip: Sear the venison steaks quickly on both sides so the juices are sealed inside, then lower the heat and continue cooking until the meat is done.

Variations: Experiment with other seasonal berries such as blackberries, cranberries or raspberries for making the sauce. Cranberries may need an added spoonful of sugar to taste.