Venison Backstrap with Blueberry Sauce
A recipe from New Zealand.
🇳🇿 New ZealandvenisonblueberryhighProteinwildGamespecialantiInflammatoryheartHealthy
Nutrition (per serving)
380Calories
48 gProtein
12 gCarbs
14 gFat
8 gSugar
700 mgSalt
Ingredients
- 800 g Venison backstrap (trimmed)
- 200 g Fresh or frozen blueberries
- 1/2 cup Red wine
- 2 tbsp Balsamic vinegar
- 2 sprigs Rosemary
- 30 g Butter
- to taste Salt & pepper
Method
- Season venison with salt & pepper. Sear in hot pan 2–3 min per side for medium-rare. Rest 10 min.
- In same pan, deglaze with wine and vinegar. Add blueberries and rosemary, simmer 5–7 min until sauce thickens.
- Stir in butter for glossy finish. Slice venison thinly.
- Serve with sauce drizzled over – lean, tender venison with sweet-tart NZ blueberry sauce.
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