For the sauce
3 tbsp white wine or sherry
½ tbsp balsamic vinegar
2 tbsp orange juice
salt and freshly ground black pepper
For the venison
1 tsp olive oil
2 venison steaks
For the sauce, set aside 4-6 blueberries for garnish and place the remaining blueberries in a small heavy-based pan with the wine or sherry and sugar.
Simmer over a low heat for about ten minutes, until the blueberries reach a mushy consistency. Add the vinegar, orange juice and salt and freshly ground black pepper to taste. Keep the sauce warm.
While the sauce is simmering, prepare the venison. In a frying pan, heat the oil over a medium heat and add the venison to the pan. Fry the venison for 3-5 minutes on each side, until cooked to your liking. Leave the venison to rest in a warm place for at least five minutes before serving.
Place the venison steaks on two plates, spoon over the sauce and garnish with the remaining blueberries. Serve straightaway.