Fillet of Venison with a Wild Thyme and Blueberry Sauce
Elevate your dining experience with this luxurious Fillet of Venison with a Wild Thyme and Blueberry Sauce, a dish that brings together the bold flavors of game meat and the natural sweetness of blueberries. Perfect for special occasions, this recipe highlights tender venison fillets, perfectly seared and paired with a rich, aromatic sauce made from fresh wild thyme, red wine, and a touch of balsamic vinegar. The sauce, enhanced by the burst of blueberries and a hint of honey, strikes an exquisite balance between earthy and tangy notes. Whether served with creamy mashed potatoes or roasted vegetables, this venison dish is a show-stopping centerpiece that's as elegant as it is delicious. With simple preparation steps and a gourmet finish, it’s a culinary masterpiece you can create in your own kitchen. Perfect for lovers of lean meats and those seeking unique flavor combinations, this recipe will dazzle both the palate and the eye!
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Recipe Information
Ingredients
- 4 pieces venison fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots (finely chopped)
- 2 teaspoons wild thyme (fresh leaves)
- 1 cup blueberries (fresh or frozen)
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 0.5 cup beef or venison stock
Instructions
Season the venison fillets on both sides with salt and black pepper, and let them sit at room temperature for 10 minutes while you prep the other ingredients.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the venison fillets and sear for 2-3 minutes on each side for medium-rare, or longer depending on your preference. Remove the fillets from the skillet and let them rest under foil.
Reduce the heat to medium, add the remaining tablespoon of olive oil and the butter to the same skillet, and allow the butter to melt.
Add the chopped shallots to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the wild thyme leaves and cook for another 30 seconds to release their aroma.
Add the blueberries to the skillet, followed by the red wine, balsamic vinegar, and honey. Stir well to combine.
Bring the mixture to a simmer and cook for 5-7 minutes, allowing the blueberries to release their juices and the sauce to reduce slightly.
Pour in the beef or venison stock and continue to simmer for another 5 minutes until the sauce thickens. Taste and adjust seasoning if necessary.
Strain the sauce through a fine-mesh sieve if you prefer a smooth consistency, or leave it chunky for a more rustic presentation.
Slice the venison fillets and arrange them on serving plates. Spoon the wild thyme and blueberry sauce over the meat or alongside as a garnish.
Serve immediately with mashed potatoes, roasted vegetables, or your choice of side dish.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 42.3 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
