Elk sauce with blackberries

Yield: 1 servings

Measure Ingredient
8 ounces Blackberries; huckleberries or
; cranberries
2 ounces Caster sugar; add another 1 oz if
; using cranberries
2 tablespoons Vinegar
An orange; zest of
An orange; juice of
½ Cinnamon stick
½ teaspoon Dried chilli flakes
2 tablespoons Bourbon or whiskey
60 grams Butter; well chilled and
; diced
Salt and freshly ground black pepper
Pan drippings from the roast

1 Put the berries and sugar in a pan and cook on a low heat, stirring with a wooden spoon until the berries have collapsed in a puree. Turn the heat to low and add the vinegar. Stir and pour in the pan drippings from the roast.

2 Add the zest, orange and cinnamon, boil and simmer gently for 25 minutes, skimming the surface when necessary. Add the whiskey and cook for another five minutes.

3 Take the pan off the fire and whisk in the butter a little at a time.

Season the sauce with salt and pepper and serve at once.

Converted by MC_Buster.

Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.

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