Rosemary Venison with Spring Roasted Vegetables and Blueberry Sauce

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes on first prepared tray with oil. Season with salt and pepper, cook for 20–25 minutes or until golden and crispy, turn once during cook time.
3. Cut radishes into quarters and place with tomatoes on second tray with first measure of balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Cook for 15–18 minutes or until tender. Combine blueberry preserve, wine, water and cornflour/water mix in a small bowl and set aside.
4. Pat venison dry with paper towels and toss with rosemary and oil. Season with salt and lots of black pepper. When potatoes have 15 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook venison on all sides for 5–7 minutes (total), or until cooked to your liking.
5. Set venison aside, covered, to rest and return fry-pan to a medium heat. Add blueberry sauce mixture, stir and cook for 4–6 minutes or until starting to thicken. Add second measure of balsamic vinegar and butter. Cook a further 1 minute until butter has melted and sauce is glossy and thick.
6. Slice venison thinly against the grain and add meat juices to blueberry sauce. Stir to combine and season to taste with salt and pepper. Lightly toss baby spinach leaves with tomatoes and radishes. Season to taste with salt and pepper.
7. Divide rosemary venison and spring roasted vegetables between plates. Drizzle blueberry sauce over venison to serve.