The Culinary Cottage (near Abergavenny) is a haven for food lovers and offers a selection of residential and one day cookery courses, catering for students of all abilities.
VENISON STEAKS with BLUEBERRY SAUCE
4 Venison Striploin Steaks
Extra Virgin Olive Oil
1 tsp Caster Sugar
100ml Red Wine
2 tsp Red Wine Vinegar
Rub the venison with a little oil and season.
Heat a heavy based frying pan until very hot. Cook the steaks for 2 – 3 minutes on each side – for rare, cook for a further minute or two on each side for medium.
Remove the steaks from the pan and keep warm. Add the sugar and wine to the venison juices in the pan, stir well and boil rapidly to reduce the liquid by half.
Reduce the heat to medium and add the blueberries. Cook until the blueberries collapse into a thick sauce.
Slice the venison steaks and serve with the sauce.