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Recipe: Pan-Seared Wild Venison Fillet with Berry Reduction
- 2 Wild Venison Fillets
- Salt and Black Pepper to taste
- 2 tablespoons Olive Oil
- 1 cup Mixed Berries (raspberries, blackberries, blueberries)
- 1/4 cup Red Wine
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Honey
- Fresh Thyme for garnish
- Season the venison fillets with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the fillets for 2-3 minutes on each side for medium-rare or adjust to your desired doneness. Remove and let them rest.
- In the same pan, add mixed berries, red wine, balsamic vinegar, and honey. Simmer until the berries break down and the sauce thickens.
- Spoon the berry reduction over the venison fillets.
- Garnish with fresh thyme and serve immediately.
This Pan-Seared Wild Venison Fillet with Berry Reduction is a celebration of flavors, showcasing the exquisite taste of wild venison while complementing it with the sweet and tangy notes of the berry reduction. Perfect for an elegant dinner, this recipe encapsulates the essence of wild game dining at its finest.