Pan-Seared Venison Loin with Blueberries, Shallots and Red Wine

Updated February 23, 2016


Jamie's Kitchen

Published by Michael Joseph/Penguin

This image courtesy of David Loftus

It’s not often that I cook a nice bit of venison, but it’s definitely worth a try. I think you’ll be surprised how much you’ll like it — the meat tastes like a well-hung steak and can be very juicy. It goes so well with the fruit in this dish, and is great served with some steamed purple sprouting broccoli. Mashed potato, parsnip or celeriac (celery root) go well with this too.




Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Equipmentmortar and pestle

Five Ingredients or LessYes


Moodadventurous, romantic

Taste and Texturefruity, herby, meaty, rich, savory, umami, winey


  • 1 small handful of fresh thyme, leaves picked
  • 5 dried juniper berries
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1 x 800g/1 ¾ lb venison loin, trimmed
  • 4 shallots, peeled and finely sliced
  • 1 clove of garlic, peeled and finely sliced
  • 1 glass of robust red wine
  • 200g/7oz fresh blueberries
  • 2 large knobs of butter



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