Pan-seared venison with blueberries, shallots & red wine

INGREDIENTS

• 1 small handful fresh thyme, leaves picked
• 5 dried juniper berries
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 800 g quality venison loin, trimmed
• 4 shallots, peeled and finely sliced
• 1 clove garlic, peeled and finely sliced
• 1 glass red wine
• 200 g fresh blueberries
• 2 large knobs butter