Wash venison, dab dry and cut into 12 equally-sized medallions. Fix with skewers. Heat 1 tablespoon of clarified butter in skillet. Sear medallions from all sides 3-4 minutes and salt with salt and pepper. Remove medallions from pan. Keep warm.
Wash apples and rub dry. Remove cores and cut into slices. Heat 1/2 tablespoon of butter and sear the apple slices for approximately 3 minutes. Serve venison medallions with apple slices and wild blueberry sauce. Garnish with fresh thyme leaves.
Recipe Notes
Nutritional information per serving: Calories: 414
Carbohydrate: 32 g
Protein: 409 g
Fat: 9 g