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Port/blueberry sauce

Venison with Port/Blueberry Sauce

Dinner, MeatsTove Balle-PedersenComment
Venison with Port/Blueberry Sauce

Venison with Port/Blueberry Sauce

Happy New Year.

Thank you for visiting my blog, and getting my new adventure off to a good start. I had a blast the last months and I'll do my very best to keep coming up with new things. Having this blog forces me to try new recipes and making my own twist on them.

I look forward to the 2014 and to face the challenges it may bring. 

From my family to yours, have a fantastic 2014, filled with light and laughter.


We rarely have game like venison, but when I see it on the menu, I have to get it. It's so lean and I love the taste and texture. 

Growing up we didn't get game very often. We might get rabbit or wild duck, but that was it. When we visited my dads family in Jutland, we could be lucky to have some venison, cause both my uncles were hunters.

I find the venison at the German butcher i Los Altos/mountain, I haven't found it anywhere else.

This is how I make venison:

Serves 4 


  • 2 lb venison loin roast

  • butter and oil for searing

  • salt and pepper


  • 350 ml Port wine

  • 1 handful fresh blueberries

  • 1 teaspoon butter


Take the meat out of the refrigerator, and get it to room temperature before you start searing.

Preheat the oven to about 200℉ (just under 100℃).

Heat a large ovenproof skillet over high heat, and add an oil with a high smoking point, like sunflower oil or grape seed oil.

Season venison with salt and pepper. Sear venison on all sides, so it has a nice color.  Place the skillet with the venison in the oven for about 10-15 minutes. 

Thinly slice the venison and serve with the port/blueberry sauce.

The sauce:

Reduce the port to a syrup over low to medium heat. Remove from heat when the port can cover the back of a spoon. Stir in a teaspoon of salted butter, this will thicken the sauce a bit. Add the blueberries so they just get heated. 

The sauce is perfect with any kind of red meat.