No need to order an Uber, date night is happening at home! Juicy venison steak slices are smothered in a red wine blueberry & balsamic glaze. Served with herby potato wedges and a side salad with crunchy walnuts.
Venison & Blueberry Glaze
Venison & Blueberry Glaze
with potato wedges, a green bean salad & a red wine dressing
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Sirloin
- Blueberries
- Free-Range Beef Sirloin
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Beans
- Salad Leaves
- Walnuts
- Whole Potato
- Wine Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GLAZED OVER
To a small saucepan, add the blueberries, a sweetener, ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary sprigs. Using a fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 4-5 minutes. Cover and set aside.
WHIP OUT THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME CRUNCH FOR THE MUNCH
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 3-4 minutes. Remove from the pan and season.
SUAVE SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the cooked green beans, the shredded salad leaves, and the toasted walnuts.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining rosemary. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
QUICK REHEAT
While the venison is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Remove from the heat and stir in a knob of butter. Loosen with a splash of warm water, if necessary, and season.
SERVICE, PLEASE!
Plate up the venison slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!
Whole Potato - 1
Blueberries - 1
Wine Sauce - 72,5ml
Garlic Clove - 1
Fresh Rosemary - 3g
Walnuts - 10g
Green Beans - 80g
Salad Leaves - 20g
Free-Range Beef Sirloin - 1
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GLAZED OVER
To a small saucepan, add the blueberries, a sweetener, ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary sprigs. Using a fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 5-6 minutes. Cover and set aside.
WHIP OUT THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME CRUNCH FOR THE MUNCH
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 4-5 minutes. Remove from the pan and season.
SUAVE SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the cooked green beans, the shredded salad leaves, and the toasted walnuts.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining rosemary. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
QUICK REHEAT
While the venison is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Remove from the heat and stir in a knob of butter. Loosen with a splash of warm water, if necessary, and season.
SERVICE, PLEASE!
Plate up the venison slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!
Whole Potato - 1
Blueberries - 1
Wine Sauce - 145ml
Garlic Clove - 1
Fresh Rosemary - 5g
Walnuts - 20g
Green Beans - 160g
Salad Leaves - 40g
Free-Range Beef Sirloin - 1
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GLAZED OVER
To a small saucepan, add the blueberries, a sweetener, ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary sprigs. Using a fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 6-7 minutes. Cover and set aside.
WHIP OUT THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME CRUNCH FOR THE MUNCH
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 5-6 minutes. Remove from the pan and season.
SUAVE SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the cooked green beans, the shredded salad leaves, and the toasted walnuts.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining rosemary. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
QUICK REHEAT
While the venison is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Remove from the heat and stir in a knob of butter. Loosen with a splash of warm water, if necessary, and season.
SERVICE, PLEASE!
Plate up the venison slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!
Whole Potato - 1
Blueberries - 1
Wine Sauce - 217,5ml
Garlic Cloves - 2
Fresh Rosemary - 8g
Walnuts - 30g
Green Beans - 240g
Salad Leaves - 60g
Beef Sirloin - 1
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GLAZED OVER
To a small saucepan, add the blueberries, a sweetener, ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary sprigs. Using a fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly reduced, 6-7 minutes. Cover and set aside.
WHIP OUT THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME CRUNCH FOR THE MUNCH
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 6-7 minutes. Remove from the pan and season.
SUAVE SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the cooked green beans, the shredded salad leaves, and the toasted walnuts.
SIZZLING STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining rosemary. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
QUICK REHEAT
While the venison is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Remove from the heat and stir in a knob of butter. Loosen with a splash of warm water, if necessary, and season.
SERVICE, PLEASE!
Plate up the venison slices and drizzle over the blueberry glaze. Side with the potato wedges and the dressed salad. Enjoy, Chef!
Whole Potato - 1
Blueberries - 1
Wine Sauce - 290ml
Garlic Cloves - 2
Fresh Rosemary - 10g
Walnuts - 40g
Green Beans - 320g
Salad Leaves - 80g
Free-Range Beef Sirloin - 1
Woolies Products in this dish
