Recipe of Super Quick Homemade Venison bavette with wild mushroom blueberry sauce

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Venison bavette with wild mushroom blueberry sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Venison bavette with wild mushroom blueberry sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Venison bavette with wild mushroom blueberry sauce estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few components. You can cook Venison bavette with wild mushroom blueberry sauce using 18 ingredients and 10 steps. Here is how you cook it.

Adapted from two recipes online

Ingredients and spices that need to be Prepare to make Venison bavette with wild mushroom blueberry sauce:

1. Mushroom blueberry sauce
2. 1 cup dried wild mushrooms
3. 1 tbsp salted butter
4. 1 small onion
5. 3 clove garlic
6. 1/2 cup blueberries
7. 1/2 cup red wine
8. red wine vinegar
9. 1 tbsp fresh rosemary
10. Venison bavette
11. 10 juniper berries
12. 1 whole black peppercorns
13. 1 sea salt
14. 1 whole allspice
15. 1 tbsp fresh rosemary
16. 2 dash olive oil
17. 1 bavette
18. 1 tbsp ghee

Steps to make to make Venison bavette with wild mushroom blueberry sauce

1. Grind in mortar and pestle juniper, peppercorns, salt, allspice, rosemary
2. Loosen with oil and rub both sides of bavette with mixture.
3. Cover the dried mushrooms in warm water. Mince onion, garlic and one teaspoon of rosemary
4. Sauté diced onion in pan with butter
5. Wipe out pan and melt clarified butter on high. When it is hot, but not smoking, add bavette and sear on both sides until cooked to medium rare
6. Allow bavette to rest under foil. Add onion back to pan with garlic and reconstituted mushrooms (you may want to dice mushrooms if they are too large). Reserve mushroom soaking water.
7. When garlic and onions begin to brown, add wine and deglaze the pan. Reduce until almost gone
8. Add mushroom water and any resting juices released by the bavette. Reduce by two thirds.
9. Add blueberries and cook an additional 2-3 minutes on medium. Add red wine vinegar, salt and ground pepper to taste
10. To serve, slice bavette and top with sauce. Garnish with minced rosemary

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