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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.4 Kcal (1568 kJ) | ||
| Calories from fat | 119.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 20% | |
|---|---|---|---|
| Cholesterol | 28.04mg | 9% | |
| Sodium | 16.8mg | 1% | |
| Potassium | 466.13mg | 10% | |
| Total Carbs | 30.52g | 10% | |
| Sugars | 17.09g | 68% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 28.9g | 58% | |
| Vitamin C | 15mg | 25% | |
| Iron | 4.6mg | 25% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 111.88 Kcal (468 kJ) | ||
| Calories from fat | 35.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 20% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 9% | |
| Sodium | 5.02mg | 1% | |
| Potassium | 139.29mg | 10% | |
| Total Carbs | 9.12g | 10% | |
| Sugars | 5.11g | 68% | |
| Dietary Fiber | 1.34g | 18% | |
| Protein | 8.64g | 58% | |
| Vitamin C | 4.5mg | 25% | |
| Iron | 1.4mg | 25% | |
| Calcium | 17.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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