Tuesday, September 21, 2010
Wild Berry Balsamic and Thyme Reduction
10:15 AM | Posted by
Cassie Designs
Wild Berry Balsamic and Thyme Reduction Donicio Gomez, From Fly to Fire
If you happen to enjoy fall hunting along with fall fishing, you'll definitely want to add my Wild Berry Reduction to your table. This sauce is ideal for big game meat like elk and deer as well as for game birds like pheasant, quail, grouse, and duck. Feel free to print out the recipe to save. Consider an alternative Thanksgiving dinner using wild game meat with this elegant sauce. Show your family and friends that even we outdoor people can have good taste!
Ingredients
2 Tbls Olive Oil
2 Tbls Minced Shallots
1/2 Tbls Chopped Garlic
8 Oz Fresh Washed Blueberries
1/2 Cup Balsamic Vinegar
10 Oz Low Sodium beef or chicken stock
1 Tbls Salt
1 3/4 Tsp Fresh Cracked Pepper
2 Tbls Fresh Thyme
2 Tbls Unsalted Butter
10 Oz of Wild Game Meat (Pheasant, Quail, Grouse, Duck, Elk, Deer)
2 Tbls Minced Shallots
1/2 Tbls Chopped Garlic
8 Oz Fresh Washed Blueberries
1/2 Cup Balsamic Vinegar
10 Oz Low Sodium beef or chicken stock
1 Tbls Salt
1 3/4 Tsp Fresh Cracked Pepper
2 Tbls Fresh Thyme
2 Tbls Unsalted Butter
10 Oz of Wild Game Meat (Pheasant, Quail, Grouse, Duck, Elk, Deer)
Instructions
Use a 1-quart sauce pan, heat olive oil over medium heat, add shallots and sautee' for 30 seconds. Add garlic and sautee' for an additional 30 seconds. Add the balsamic vinegar and the broth, then cook for 5 to 7 minutes, depending on thickness. Once the sauce is about half the original volume, add salt, pepper, and butter. When the butter is melted, add the berries and thyme. If the sauce is not thick enough, add 1/2 Tsp of cornstarch with a small amount of water.
Use a 1-quart sauce pan, heat olive oil over medium heat, add shallots and sautee' for 30 seconds. Add garlic and sautee' for an additional 30 seconds. Add the balsamic vinegar and the broth, then cook for 5 to 7 minutes, depending on thickness. Once the sauce is about half the original volume, add salt, pepper, and butter. When the butter is melted, add the berries and thyme. If the sauce is not thick enough, add 1/2 Tsp of cornstarch with a small amount of water.
Serving
You can drizzle this sauce over seared wild game or lightly simmer game birds in the reduction sauce. Serve the sauce with the meal for continued enjoyment.
Additional Hints
You can always double or triple the recipe for more sauce. You can also use the sauce as an overnight cold marinade for elk or deer.
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