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Pan-seared venison with blueberries, shallots & red wine


Pan-seared venison with blueberries, shallots & red wine Recipe

Ingredients:
  • 1 small handful fresh thyme, leaves picked
  • 5 dried juniper berries
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 800 g quality venison loin, trimmed
  • 4 shallots, peeled and finely sliced
  • 1 clove garlic, peeled and finely sliced
  • 1 glass red wine
  • 200 g fresh blueberries
  • 2 large knobs butter
Directions:
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Rank

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