Venison Ribeye with Blueberry Sauce

• 200 gr venison ribeye, all silver skin removed:
kept and split down the middle along the grain
• 4 slices wild boar smoked bacon
• Kosher salt and black pepper, to taste
• ¼ stick unsalted butter
• 1 sprig of thyme
• 2 bay leaves

• Reserved Silver Skin and Trim
• 2 TBSP Butter
• 1 SPRIG Thyme
• 1 Bay Leaf
• 1 CUP Red Wine
• 1 CUP Veal Stock
• 1 TBSP Wild Blueberry Jam

1. Place 2 strips of boar bacon on parchment, side by side, and place a piece of cling film over top and lightly pound them out until nice and thin.
2. Place 1 of your venison ribeye medallions at the lower end of the boar bacon and roll the bacon around the venison medallion.
3. Repeat with the other medallion and boar slices.
4. Using the scraps and trim from the venison ribeye, cut into bite size pieces and begin to brown in a saucepan on medium high-heat until golden brown colour is achieved
5. Drop in 2 bay leaves and 1 sprig of thyme and continue to sautee the trim
6. Deglaze the bottom of the pan with red wine and scrape the fond off the bottom of the pan; reduce wine by 2/3rds
7. Once the wine has been reduced, add in the veal stock and reduce entire volume by half
8. While sauce is reducing, wrap the bacon-wrapped medallions in parchment paper and slowly sear on the stovetop until the bacon begins to render, add bay leaf, thyme, and nub of butter, and then place in oven at 350 degrees Fahrenheit for approximately 8 to10 minutes or until a medium-rare doneness is achieved (125 degrees Fahrenheit)
9. Once temperature is received, remove from oven and place aside to rest for 5 minutes
10. Strain reduced sauce through a fine mesh sieve
11. Mount with 1 tablespoon of unsalted butter and finish with a dollop of wild blueberry jam
12. You may now slice your venison loin and garnish with your sauce


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