Fillet of Venison With a Wild Thyme and Blueberry Sauce

"This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains."
 
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Ready In:
11mins
Ingredients:
9
Serves:
4

ingredients

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directions

  • Slice the venison into 1 inch discs.
  • Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
  • Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.
  • Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.
  • Serve venison with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!

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Reviews

  1. I grow blueberries-7 diff. varieties & 3 kinds of thyme.Was easy to step into backyard and pick what I needed fresh & use w/venison loin.I've been cookinfor40+ yrs and really enjoy finding a new recipe! Thanks for posting this.
     
  2. wow great dish
     
  3. this was really fruity and full of flavor . i had 1 package of ground venison left and this really worked the sauce was really flavorful i browned the patties and then took out made sauce added patties really good zaar tour 6
     
  4. This is an absolutely awsome recipe! I made it once with fillet like suggested, but now I wanted to make a venison roast in my newly purchased crock pot and used this recipe as a base because we liked it so much! Instead of red currant jelly I added home made cranberry sauce. I fried the roast before placing it in the crock pot, then cooked on low for 8 hours and added the fresh thyme only for the last hour. That was so lovely! Thanks for posting this recipe!
     
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RECIPE SUBMITTED BY

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">
 
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