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Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 shallot small
- 90 g blueberry
- 200 ml red wine château du Pez (2016)
- 200 ml game stock
- 50 ml balsamico sweet
- green pepper
- juniper
Ingredients
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Instructions
- Rub game with a ground marinade of three juniper berries, one teaspoon green pepper, and salt.
- Heat minced shallot with 45 g blueberries in butter and oil for 1 min.
- Deglaze with balsamic, red wine, and game stock. Reduce to half.
- Strain, and add remaining blueberries, green pepper, salt, and one tbsp of butter.
Recipe Notes
Adapted from a sauce for caribou meat by Anne Desjardins, in "Le Grand Larousse Gastronomique" (p. 164).
