Rosemary Venison with Spring Roasted Vegetables and Blueberry Sauce

Name: Rosemary Venison with Spring Roasted Vegetables and Blueberry Sauce
Ingredients: 400g potatoes, scrubbed and sliced into 1cm-thick rounds; 1 tablespoon olive oil; 1/2 bag radishes; 1/2 packet Y.E.L.O™ tomatoes, keep tomatoes on the vine; 1 teaspoon balsamic vinegar; 1/2 bag baby spinach leaves; 30g blueberry preserve; 1/2 cup red wine; 1/2 cup water; 1 teaspoon cornflour mixed with 1 tablespoon water; 1/4 teaspoon balsamic vinegar; 1/2 tablespoon butter; 300g venison medallions (at room temperature); 2 tablespoons roughly chopped rosemary leaves