Venison Steaks with Blueberry sauce

 

2 tablespoons brown sugar

2 tablespoons malt vinegar

1.5 cups frozen blueberries

1/2 cup white wine

salt and pepper to taste

4 venison hind leg steaks (4 oz each)

Freshly ground black pepper

1 tablespoon olive oil

1.5 teaspoon cornstarch

1 tablespoon port or water

 

Combine brown sugar and malt vinegar in a medium sauce pan. Stir over low heat to dissolve sugar. Add blueberries and white wine. Simmer for about 10-12 minutes. Just before sauce is cooked, season steaks with black pepper. Heat oil in a heavy frypan. Cook steaks over high heat for 1 to 3.5 minutes on each side until meat is browned and cooked medium rare. While steaks cook, add cornstarch paste to sauce, stirring over heat until boiling. Adjust seasoning to taste.

 

To serve, slice steaks, and fan onto plates. - add sauce.