Venison with port and blueberry sauce

Rosemary Moon transforms quick-to-cook venison steaks into a special meal with this boozy fruit sauce
By Gary Rhodes
Venison with port and blueberry sauce
  • Rating:
  • Serves: 2
  • Cook Time: 3 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 tbsp vegetable oil
  • 2 shallots, finely diced
  • 100 ml port
  • 1 tbsp redcurrant jelly
  • 200 ml chicken stock
  • 50 g blueberries
  • 2 x 125g venison steaks


1. Heat the vegetable oil in a small saucepan over a medium heat, add the shallots and fry for 1-2 minutes until softened but not coloured. Add the port, increase the heat to medium-high and simmer rapidly for 5 minutes, or until the volume of liquid has reduced by two-thirds. Stir in the redcurrant jelly and chicken stock and simmer rapidly for another 6-8 minutes, or until the sauce is thick enough to coat the back of the spoon. Tip in the blueberries and simmer gently for a few minutes until softened.

2. While the blueberries are softening in the sauce, heat a heavy-based frying pan over a medium heat pan. Season the venison steaks with salt and freshly ground black pepper, drizzle with a little vegetable oil, then add to the hot pan and fry for 3-4 minutes on both sides, or until cooked to your liking.

3. Transfer the venison steaks to warm serving plates, pour over the port and blueberry sauce and serve.

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