Pan-seared venison loin with blueberries, shallots and red wine from Jamie's Kitchen: A Complete Cooking Course (USA) by Jamie Oliver

  • shallots
  • blueberries
  • juniper berries
  • thyme
  • red wine
  • venison loin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on August 12, 2017

    Our dish looked nothing like the picture in the book (we had more sauce and the onions in the picture looked like they were crispy-fried, though there was nothing about that in the recipe). But-- it tasted great. The sauce was lovely (although the husband found it slightly too sweet), and the venison was cooked to perfection (8min for medium). Not too much faff to prepare either - a winner!

  • Botanybird on May 18, 2016

    Could also use red currents instead of blueberries.

  • Dishyrishie on October 22, 2015

    Easy midweek meal. Works well with pickled cherries instead of blueberries.

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