Elk sauce with blackberries
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.