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Low FODMAP Recipe: Venison with blueberries


For the sauce

125g/4½oz blueberries

3 tbsp white wine or sherry

pinch sugar

½ tbsp balsamic vinegar

2 tbsp orange juice

salt and freshly ground black pepper

For the venison

1 tsp olive oil

2 venison steaks

Preparation method

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.

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