Recipe with FRUCHTSTOFF

Blackberry Red Wine Sauce with FRUCHTSTOFF Blackberry for Game

FRUCHTSTOFF Blackberry brings dark fruity depth and gives the sauce a lovely, velvety body, perfect alongside a hearty venison roast in November.

⏱ Prep 15 min · Cooking/baking time 25 min · Total 40 min · 4 servings

Ingredients

• 1 shallot
• 1 tbsp butter
• 200 ml dry red wine
• 250 ml game stock or rich meat stock
• 4 tbsp FRUCHTSTOFF Blackberry
• 1 tsp red wine vinegar
• 1 bay leaf
• 2 juniper berries
• 1 tsp cold butter, for binding
• Salt
• Pepper

Method

1. Finely dice the shallot and sauté gently in the butter over medium heat until translucent.
2. Deglaze with the red wine and let it reduce by about half.
3. Add the stock, bay leaf and lightly crushed juniper berries, then simmer uncovered for 15 minutes.
4. Remove the bay leaf and juniper berries, then stir in the FRUCHTSTOFF Blackberry and simmer for a further 3 minutes.
5. Pour the sauce through a sieve if you'd like it perfectly smooth, then return it to the pan.
6. Season with red wine vinegar, salt and pepper, then swirl in the cold butter.
7. Serve immediately with venison roast or saddle of roe deer.

Nutritional values per serving (approx.): 150 kcal · Fat 5 g · Carbohydrates 13 g · Protein 2 g

Tip: For extra body, simply let the sauce reduce a little longer rather than reaching for flour.

Fruit spread used: View FRUCHTSTOFF Blackberry in the shop →

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