Icelandic venison with blueberry sauce from Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (page 103) by Hank Shaw

  • venison stock
  • sour cream
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute huckleberries for blueberries, and venison backstrap for venison tenderloin.

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Notes about this recipe

  • Eat Your Books

    Can substitute huckleberries for blueberries, and venison backstrap for venison tenderloin.

  • anya_sf on November 06, 2025

    Delicious sauce for venison, really not sweet at all despite the blueberries. I used less butter and oil for cooking, but added 1 Tbsp butter to enrich the sauce at the end. The tenderloins cooked in 5-6 min. I used much more (8 oz) spinach in the colcannon, so I wilted it and squeezed some liquid out before mixing it into the potatoes.

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