PICKLED BLACKBERRY SAUCE
Description
With Blackberry Pickle in the pantry this sauce can be whipped up in no time at all. This recipe goes with Roasted Venison with Pickled Blackberry Sauce
INGREDIENTS
300ml jar of Blackberry Pickle
125ml (½ cup) venison, beef or chicken stock
1 tbsp (15ml) of Creme de Cassis or Creme de Mure (blackcurrant or blackberry liqueur)
1 tbsp (15ml) lemon juice, or to taste
Maldon sea salt freshly ground black pepper
METHOD
- Drain Blackberry Pickle retaining blackberries and the juice.
- Place venison roasting pan onto a medium to high heat and pour juice into the pan.
- Bring juice to the boil, scraping any residue from bottom of pan. Add stock and bring back to the boil, then reduce to a simmer. Simmer till liquid is thick and syrupy.
- Add liqueur, lemon juice and seasoning to taste.
- Just before serving add blackberries, stir to combine being careful not to break the blackberries
