Photography: Tracie Heasman
Serves 4, GF, DF
¼ red onion, finely chopped
1 garlic clove, crushed
1 tbsp oil
¼ cup red wine/port
2 tbsp redcurrant jelly
1 cup good quality beef stock
1 cup blueberries
2–3 tbsp fresh thyme, finely chopped
800g venison medallions (we used Silver Fern Farms)
salt & pepper
In a small pan with the oil sweat the onion and garlic over a low heat until the onion is translucent, not browned. Turn the heat up and add the wine and allow to almost completely evaporate before adding the stock, jelly and blueberries.
Simmer until the sauce has reduced by half.
Using paper towels pat the venison dry. Season both sides with salt and pepper and the finely chopped thyme and then sear for 2–3 minutes on each side. Allow the meat to rest for 4 minutes before slicing on the diagonal and serving with the blueberry jus.