Venison with Saskatoon Berry Sauce

Venison with Saskatoon Berry Sauce

Venison with Saskatoon Berry Sauce

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tbsp bacon fat
  • A 1 tablespoon balsamic vinegar
  • 1 cup of Saskatoon berries
  • 2 tablespoons butter or margarine
  • 1 clove garlic, finely diced
  • 1 heaping teaspoon of Ligonberry sauce (from Ikea)
  • 3 tbsp olive oil
  • 1/3 cup sweet onion, finely diced
  • 1 cup of wine
Instructions

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.

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