Pan-Seared Venison Loin with Blueberries, Shallots and Red Wine

Recipe-15992

Course Main Dishes Total Time Under 1h

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/1 ¾ lb 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

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