Sauté onions and garlic in drippings adding more butter if needed. Season with salt and pepper and let simmer for 5 minutes. Add wine and beef broth and reduce to 1 cup. Add frozen Wild Blueberries and current jelly. Simmer, stirring occasionally for 5 minutes. Remove from heat and cool slightly.
Pluck thyme leaves from stem. Wash venison, pat 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 Season with salt and pepper. Remove medallions from pan, keep them warm.
Wash apples and rub dry. Remove cores with corer and cut into slices. Heat ½ tablespoon clarified butter and sear the apple slices in it, cook about 3 minutes . Serve venison medallions, apple slices and Wild Blueberry sauce. Garnish with thyme leaves. Serves 4
Nutritional Information per Serving
414 calories, 32g carbohydrate, 409g protein, 9g fat, 127mg cholesterol, 0g trans fat, 127 mg cholesterol, 0g trans fat, 592mg sodium, 3g fiber