Strips of venison, blueberry and sour cream sauceSavoury recipe
- Frozen fruit purée, sugar added : Blueberry - 400 g
- Roe deer meat - 1600 g
- Salt and pepper - 1 prise
- Peanut oil - 20 cl
- sour cream - 150 cl
- Red wine - 150 cl
- Butter - 80 g
Slice the meat into strips
Warm up the blueberry puree with the red wine and the frozen blueberries
Whip the sour cream by hand
Season the met pan fry with the peanut oil.
Gradually incorporate the butter to the sauce and gently add the whipped sour cream.
Plate the meat and spoon sauce over
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