Venison steaks with blueberry sauce


The wild forest taste of venison steaks goes well with the mixture of tart and sweet in blueberries.


2 T vinegar (malt)
1 T olive oil
1 1⁄2 t corn starch
1 T water
1 1⁄2 c blueberries (frozen)
1⁄2 c wine (white wine)
4 pce venison (hind leg steaks)
  salt (to taste)
  pepper (freshly ground black pepper, to taste)


  1. Combine the brown sugar and the malt vinegar in a medium sized sauce pan. Stir over a low heat to dissolve sugar.
  2. Add blueberries and white wine. Simmer for 10-12 minutes. Just before time is up, season steaks with black pepper.
  3. Heat oil in a heavy frypan. Cook steaks over high heat for 1 to 3.5 minutes on each side until meat is browned and cooked medium rare.
  4. As steaks cook, add cornstarch paste to sauce, stirring until boiling.
  5. season to taste.
  6. Pour sauce over steaks to serve
4 servings
Preparation time
Cooking time
Total time
30 minutes

venison with blueberry sauce