Quick & simple blackberry sauce
 
This recipe came Lorna - thank you very much - and I've tried it. It is delicious, compliments game extremely well and is well worth a go!

 

Chop onion very finely  - fry gently in butter until soft

 

Add blackberries - the amount you add is dependent on the meat you are cooking; a little more for gamey meat a little less for rabbit or lighter fleshed birds &
1 teaspoon sugar

 

Cook on a low heat gently pressing down on the fruit to release all the delicious juices for about 5 mins

 

Add a big glug of red wine, any red will do, but a fruity merlot does give the sauce depth

Turn the heat up and stir all the time until the sauce just starts to thicken (like loose jam), when this happens remove from the heat immediately &
mix in a teaspoon of mustard, Dijon for a light kick or English for a tangy bit - always bearing in mind the meat you want this to accompany.
 
For a rough sauce serve immediately or pass through a sieve to produce a finer result.
 
The joy of this sauce is adding more of one thing or less of another and adapting it to the meat/game and the rougher textured sauce is brilliant with cold cuts.
 
I have also made this sauce with blueberries.
 
Lorna