Pan-Seared Venison Recipe (With Blueberries, Shallots & Red Wine)

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Jamie Oliver


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2 large knobs of butter

4 shallots peeled and finely sliced

1 glass of robust red wine

1 clove of garlic peeled and finely sliced

extra virgin olive oil

sea salt and freshly ground black pepper

1 small handful of fresh thyme leaves picked

1 x 800g 1 lb venison loin trimmed

5 dried juniper berries

200 g 7oz fresh blueberries

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