Pan-Seared Venison Loin with Blueberries, Shallots and Red Wine - Handful of Fresh Thyme

Method

• Bash up the thyme and juniper berries in a pestle and mortar with a really good pinch of salt and pepper.
• If you havent got a pestle and mortar, use the end of a rolling pin and a metal bowl.
• Loosen with 3 good lugs of olive oil.
• Pat the venison dry with some kitchen paper (paper towels), and rub the oil mixture all over it.
• Sear the meat in a hot pan on all sides turning it every minute roughly 6 minutes for medium rare, 7-8 minutes for medium, and youd have to be a nutter if you wanted to cook it for any longer than that!
• Depending on the thickness of the meat and the heat of the pan, it may need a little less or more time to cook so dont look at the clock, look at the meat.
• This is the time when you want to try to be instinctive with your meat.
• Remove it from the pan when its cooked to your liking and allow it to rest on a plate for 4 minutes, covered with tinfoil.
• Reduce the heat under the pan and add a good lug of oil.
• Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender.
• Turn up the heat again, add the wine, and let it reduce by half.
• Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the sauce goes slightly opaque and shiny.
• Season to taste.
• Slice the venison into 2cm/3/4-inch slices and serve with steamed purple sprouting broccoli or some other good greens.
• Add the meats resting juices to the sauce and spoon over the venison.
• Absolutely fantastic.