This is a venison chop (a part of a Kiwi Bambi, I was told) salt-n-peppered and pan seared for 1.5 minutes on each side in a little bit of wild tea fruit oil. The sauce is made by reducing beef stock with blueberries and then adding balsamic vinegar reduced with garlic, shallot and cloves; finished with a little butter. Damn tasty.
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