Pan-Seared Venison Steak with Rosemary Butter and Blueberry Sauce

Finely dice 15 gr Shallot on a clean cutting board and set aside.

Pat dry 200 gr Deer Steak thoroughly with paper towels, then season both sides evenly with ¹/₂ tsp Table salt and ³/₄ tsp Black Pepper - Coarsely Ground.

Heat ³/₄ tbsp Olive oil extra virgin in a heavy cast-iron skillet over medium-high heat until shimmering, then place the seasoned steaks into the pan and sear undisturbed for 3 minutes until a golden crust develops.

Flip the steaks, reduce the heat to medium, and add 12.5 gr Butter, 1 clove Garlic, and 3 gr Fresh Rosemary to the pan, continuously basting the meat with the foaming herb butter for 2 minutes.

Transfer the venison steaks to a warm plate and let them rest undisturbed for 6 minutes so the juices redistribute.

Place a small saucepan over medium heat, melt 5 gr Butter, add the diced shallot, and cook gently for 2 minutes until soft and translucent.

Add 75 gr Blueberries, ¹/₂ tbsp Honey, ³/₄ tbsp Balsamic vinegar, 1 gr Fresh Thyme, and 50 gr Beef Broth Cube, bringing the mixture to a simmer for 6 minutes until the berries burst and the sauce reduces.

Discard the thyme sprig, remove the saucepan from heat, whisk in 7.5 gr Butter, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Coarsely Ground until glossy, then slice the rested venison and spoon the warm sauce over top.