Venison in Blueberry Sauce recipe

Cooking Time: 12 minutes
Venison goes well with most berries and this recipe makes use of blueberries which are in season in the UK from June to September. Serve with some mashed potatoes.


  • 100g blueberries, plus a few set aside to garnish
  • 3 tbsp white wine
  • ½ tsp sugar
  • ½ tbsp balsamic vinegar
  • 2 tbsp orange juice
  • Salt and pepper, to taste
  • 1 tsp butter
  • 300g diced venison
  • 1 tsp olive oil
  • 1 tbsp butter


1) In a small saucepan, simmer the blueberries, wine and sugar over low hear for 10 minutes or until the blueberries reach a mushy consistency.

2) Add the vinegar, orange juice, salt and pepper. Stir in the 1 tsp butter.

3) While the sauce is simmering, you can start cooking the venison: In a frying pan, melt the olive oil and butter over medium heat, then add the venison and fry for about 4 minutes on each side.

4) Put the venison on serving plates, then spoon over the sauce and garnish with the reserved blueberries. Serve immediately.

If you can't find any blueberries, substitute them with blackberries or another similar fruit. This recipe yields 2 servings.

Recipe Details:

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Reviews and Comments:

Venison in Blueberry Sauce Review by Jack on 10th July 2013:

Very nice!