Venison in blueberry and red wine sauce with leek puree

    3 days 50 min

    This venison is served with a luscious blueberry wine sauce, with leek mash on the side. Takes an effort but it is well worth it.


    Zagreb, Croatia
    1 person made this

    Serves: 6 

    • 700g venison leg
    • 500ml red wine
    • 2 tablespoons balsamic vinegar
    • 20g dried blueberries
    • 6 spring onions, finely chopped
    • 300ml double cream
    • salt and pepper to taste
    • Puree
    • 4 medium potatoes
    • 2 leeks
    • 50g butter
    • 225ml soured cream

    Prep:20min  ›  Cook:30min  ›  Extra time:3days marinating  ›  Ready in:3days50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Keep venison in marinade made of wine, balsamic vinegar and dried blueberries for at least 3 days.
    3. Reserving marinade, dry venison with kitchen paper and brown each side in a hot frying pan with oil. Move from the pan into a baking dish and bake for 20 minutes in preheated 180 C / Gas 4 oven.
    4. In the meantime put chopped spring onion in the frying pan and fry until golden. Pour marinade over it and let it simmer for about 20 minutes or until reduced in half. Mix well in blender, add cream, then season to taste. Add venison cut in 1cm thick slices and simmer for 1-2 minutes. Remove from the heat.
    5. While the marinade is simmering cook potatoes and leeks cut into smaller pieces. Drain and put back in the pot, add butter and soured cream. Season to taste and mash until smooth.
    6. Form puree balls with an ice cream spoon and serve with few small slices of venison in blueberry and wine sauce.


    I actually used cervine leg for this dish but venison is more tender and I recommend it to be the first choice.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)