Venison Steak with Blueberry Sauce, Butter and Rosemary

Finely mince 15 gr Shallot, gently crush 1 clove Garlic, and pat 200 gr Deer Steak completely dry with paper towels.

Season both sides of the dried steaks evenly with ¹/₂ tsp Sea 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 sear the steaks for 2 to 3 minutes on the first side and 2 minutes on the reverse.

Reduce the heat to medium, add 12.5 gr Butter and 3 gr Fresh Rosemary along with the crushed garlic, and baste the steaks continuously with the foaming butter for 1 minute before moving them to a warm plate to rest.

In a separate saucepan over medium heat, melt 7.5 gr Butter and sweat the minced shallot for about 2 minutes until soft and translucent without browning.

Add 75 gr Blueberries, ³/₄ tbsp Balsamic vinegar, ¹/₂ tbsp Honey, and 1 gr Fresh Thyme, simmering gently for 3 to 4 minutes until the berries soften and release their juice.

Pour in 50 gr Beef Broth Cube and simmer for 5 to 7 minutes until the liquid reduces and coats the back of a spoon.

Discard the thyme sprig, remove the saucepan from the heat, whisk in the remaining cold 5 gr Butter, season with remaining ¹/₄ tsp Sea Salt and ¹/₄ tsp Black Pepper - Coarsely Ground, then slice the rested steaks and serve immediately draped in the glossy sauce.