Pan seared Venison with blueberries, shallots and red wine

Pan seared Venison with blueberries, shallots and red wine

All through last week I shared a series of Vegan recipes to celebrate Veganuary. I hope you enjoyed the series and if you want to see more recipes like those, like or comment on them with ideas about what you’d like to see.

Well, Veganuary is over and it’s back to some more meaty posts on RussellsKitchen. I cooked this recipe for Hana and I a few weeks ago after a trip through West Hampstead. We were taking the train back from West London to Hertfordshire to visit Hana’s parents for the day.

Venison cutlets

Venison cutlets

We have to change trains at West Hampstead between the Overground and Thameslink lines which usually leaves about 20 minutes to get a coffee. However. On Saturday mornings there is a great farmer’s market right next to West Hampstead station – you can read more about the Farmers Market here.

There are always a good mix of stalls and a fantastic array of produce on offer. I always want to buy just about everything I see. This time at the market I couldn’t resist buying some of the gorgeous game on offer. Whilst there was a lot to choose from this time around I picked the venison cutlets which looked very, very good.

After a good afternoon’s walk in the park and a nice cup of tea with Hana’s parents we got back home and I was straight into my favourite cookery websites and books to find something really special to do with the venison cutlets as a special Sunday lunch for me and Hana. I eventually found this recipe on the Jamie Oliver website.

Juniper and blueberry red wine sauce

Juniper and blueberry red wine sauce

The original recipe is for a Venison loin but it worked really well for the cutlets. I just adapted the cooking times a little, which you’ll see in my instructions below. This recipe made a very special Sunday lunch and as venison is a more expensive meant it is not something for every weekend.

Pan seared Venison with blueberries, shallots and red wine

  • Servings: 2
  • Difficulty: medium
  • Print


  • 4 juicy venison cutlets, 2 per person
  • 4 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 glass red wine
  • 200g fresh blueberries
  • 1 small handful of fresh thyme or 2 tsp dried thyme
  • 7 dried juniper berries
  • Salt and pepper to taste
  • Olive oil for cooking
  • 2 knobs of butter

To serve:

  • Mangetout, sliced carrots & sweet potato chips


  • Prepare all the ingredients as directed. If you are having sweet potato chips with this you’ll need to prepare them in advance and time them to be ready when the venison is. Usually they will take around 45 minutes to one hour in the oven. Boil the carrots and mangetout whilst making the sauce so it is all cooked at the same time.
  • Add the thyme (fresh or dried) and juniper berries to a pestle and mortar (I used the lovely wooden one Hana got for Christmas). Bash them up with a little coarse sea salt to help it mix together. Add a touch of cracked black pepper then loosen the mix with 1-2 tbsp olive oil.
  • Pat the venison cutlets with kitchen paper, then rub the mixture over it on both sites. Rub it well into the meat to impart the flavour. Cook the cutlets in a hot pan using the oil from the rub and a little extra olive oil if needed. Cooking for about 6 minutes on each side should give you some nice medium rare cutlets.
  • Remove them from the pan when cooked to your liking and allow to rest on a plate. Cover with tinfoil.
  • Reduce the heat in the pan and add a good lug of oil. Add the finely chopped shallots and the garlic and gently fry for 3 minutes or until translucent and tender. Turn up the heat then the wine. Let it reduce by half then add the blueberries and simmer slowly for 4 minutes.
  • Take the pan off the heat then, add the butter, and stir so the sauce goes slightly opaque and shiny. Taste then add some seasoning if you feel it needs it. Add the meat’s resting juices to the sauce and spoon over the venison.
  • Serve the rested cutlets with the sweet potato chips and vegetables and the sauce spooned over the venison. The blueberries should still be a little firm and very juicy.


Russell BowesText and photos By Russell Bowes Find me on Google Plus, catch up and message me on Twitter and see more great pictures on Flickr and Instagram. Pin with me on Pintrest.


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