Fillet Of Venison With A Wild Thyme And Blueberry Sauce

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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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Steps

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Slice the venison into 1 inch discs.

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Heat oil in a fry pan and fry each slice of meat for about 2-3 mins till browned but still pink inside.

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Remove from pan with slotted spoon and keep warm.

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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.

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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.

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Season with salt and pepper to taste.

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Serve venison with sauce drizzled over the top and garnish with thyme flowers if available.

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Cheers !.

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Ingredients

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venison, fresh thyme, olive oil, shallots, garlic clove, red currant jelly, red wine, fresh blueberries, butter