- A 125g punnet of blueberries
- 8 juniper berries
- A pinch of ground cloves
- 2 tsp honey
- 1 summer cabbage
- A 200g punnet of Portobello mushrooms
- 2 venison minute steaks (may contain lead shot)
- A handful of chives
- 2 tbsp cold water
- 3 tsp olive oil
- Sea salt and freshly ground pepper
- Pestle and mortar (optional)
- Small pan with a lid
- Griddle or frying pan
- Foil
- Medium pan with a lid
- Colander
- 1.
Tip the blueberries into a pan. Add the juniper berries into a mortar and lightly crush them with a pestle. Or, tip into a bowl and crush with a fork. Add to the blueberries with a pinch of cloves.
- 2.
Add 2 tsp of honey to the pan with 2 tbsp cold water. Gently heat for 2-3 mins till the blueberries have started to break down and release their juices. Cover and set aside.
- 3.
Shred the cabbage, discarding any really thick pieces of the core. Finely slice the mushrooms.
- 4.
Rub 1 tsp olive oil into each of the venison steaks. Season with salt and pepper.
- 5.
Warm a griddle or frying pan over a high heat. When it’s hot, add the steaks. Fry for 2-3 mins on each side, or a few more mins for well done steaks.
- 6.
Put the steaks on a plate. Cover loosely with foil. Leave them to rest for 10 mins. Fill a pan with boiling water. Cover and bring back to the boil.
- 7.
Add 1 tsp oil to the frying pan. Add the mushrooms and season. Fry over a medium heat for 5-6 mins till soft. Stir every so often. Finely chop the chives.
- 8.
While the mushrooms cook, add the cabbage to the pan of boiling water. Simmer for 3-4 mins till tender. Drain well. Serve the steaks with the mushrooms, cabbage and spicy blueberry sauce. Scatter with the chives to garnish.