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1
Bash up the thyme and juniper berries in a pestle and mortar with a really good pinch of salt and pepper.
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2
If you havent got a pestle and mortar, use the end of a rolling pin and a metal bowl.
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3
Loosen with 3 good lugs of olive oil.
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4
Pat the venison dry with some kitchen paper (paper towels), and rub the oil mixture all over it.
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5
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!
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6
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.
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7
This is the time when you want to try to be instinctive with your meat.
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8
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.
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9
Reduce the heat under the pan and add a good lug of oil.
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10
Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender.
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11
Turn up the heat again, add the wine, and let it reduce by half.
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12
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.
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13
Season to taste.
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14
Slice the venison into 2cm/3/4-inch slices and serve with steamed purple sprouting broccoli or some other good greens.
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15
Add the meats resting juices to the sauce and spoon over the venison.
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16
Absolutely fantastic.
