I don’t know for sure, but I suspect you can find some wild edible berries anywhere you live in the United States. In the mountains from late July through August, you can certainly find some kind of edible fruit. There’s nothing better than a fruit reduction with whatever venison you’ve got on hand.
We have a not-so-secret spot in Southeast Idaho where golden currants abound during the third week of July. These little berries are sweet and a little tart. You can snack as you pick, and we pick several boxes-full by the river.
This recipe is basic and works with every berry I can think of, and you don’t even have to remove stems and leaves. I used about a quart of berries and ended up with 1.5 Cups of sauce. Adding spices like nutmeg and cinnamon makes it great with meat, but you can skip the spices if you want.
So go find some deliciously edible berries to enhance your favorite game steaks. Heck, you can even buy them at the store.
What You Need
- 1 Pint to 1 Quart of Berries, like these golden currants
- 1 Tablespoon cinnamon, or to taste
- 1 teaspoon nutmeg
- 1 Tablespoon apple cider vinegar
- 1 Cup sugar
- Food processor
What You Do
Wash your berries thoroughly, but don’t wash them until you’re ready to use them; if you’re leaving them in the fridge after picking, don’t wash them until you’re ready to cook. Add the berries to a saucepan over medium heat, then add enough water to just cover the berries. Bring the berries to a simmer, and lightly mash them with a wooden spoon. Now add the spices, the sugar, and a little vinegar, and simmer the concoction for ten minutes.
Golden currants have a lot of pulp, which makes the sauce a little unpleasant in your mouth. Put the sauce into a food processor or blender and blend until the sauce is quite smooth. Now use a strainer to put the finest liquid into a jar or bowl and remove the pulp.
With the pulp removed, the sauce is ready to use with your favorite steak. Serve it hot! Try it with other berries and fruits, too. It’ll give you a whole new set of options for your steaks and roasts.
READ MORE HERE: Simple Gourmet: Deer (Or Pheasant) Curry Stew
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