Blueberry Game Sauce
Servings
4
Servings
4
Ingredients
Instructions
  1. Rub game with a ground marinade of three juniper berries, one teaspoon green pepper, and salt.
  2. Heat minced shallot with 45 g blueberries in butter and oil for 1 min.
  3. Deglaze with balsamic, red wine, and game stock. Reduce to half.
  4. 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).