Roasted Venison Loin with Blueberry Sauce

A succulent roasted venison loin served with a tangy and sweet blueberry sauce. Perfect for a special occasion or a cozy dinner.

Ingredients - Serves 4

Preheat the oven to 375°F.
Season the venison loin with salt and pepper.
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
Add the venison loin to the skillet and sear on all sides until browned, about 5 minutes.
Add the minced garlic and rosemary sprig to the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the venison is cooked to your desired level of doneness.
While the venison is roasting, make the blueberry sauce. Combine the blueberries, sugar, and balsamic vinegar in a small saucepan over medium heat.
Cook the blueberry sauce, stirring occasionally, until the blueberries have burst and the sauce has thickened, about 10 minutes.
Remove the venison from the oven and let it rest for a few minutes before slicing.
Serve the sliced venison loin with the blueberry sauce.