Venison with Saskatoon Berry Sauce


3 tbsp olive oil
2 tbsp bacon fat
1/3 cup sweet onion, finely diced
1 clove garlic, finely diced
A splash of balsamic vinegar
1 cup of wine
1 heaping teaspoon of Ligonberry sauce (from Ikea)
1 cup of Saskatoon berries
1 heaping tbsp butter


Cook the sausage in a skillet in the oven, when it's just about cooked through, move it on to the stove top and finished off the sausage by searing it on medium high heat. Then remove the sausage from the pan but keep the drippings and add the oil, bacon fat and onion and garlic. Cook this until the onion is translucent. Once the onion is cooked add the balsamic and wine. Let this reduce, then add the Ligonberry sauce and the Saskatoon berries.
Warm the berries through and once the mix is frothing add butter.
I removed from the heat and served with the venison sausage.


Local Saskatoon Berry sauce for venison sausage or tenderloin.

This sauce pairs so well with the venison and it's a great way to eat wild game and local berries. I also think you could use any berry jam or jelly you have on hand as long as it's not overly seedy.


6 portions


Sunday, February 9, 2014 - 7:10am


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