Blackberry Sauce
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Ingredients
  • 2 teaspoon olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 cup beef stock
  • 1 teaspoon juniper berries, smashed and minced
  • 1 bay leaf
  • 2 cups blackberries
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoon cold unsalted butter, cut into 4 pieces
Instructions
  1. Heat oil in a medium saucepan. Saute shallots until soft; do not color. Add garlic and saute for 30 seconds more. Add beef stock, juniper berries, and bay leaf then bring to a boil and reduce heat and simmer for 5 minutes. Stir in the blackberries, vinegar, honey, salt, and pepper return to simmer for 5 minutes.
  2. Transfer mixture to a blender or food processor. Pulse a couple times to get it going then puree. NOTE: keep a dish towel over the lid as it is extremely hot. Strain mixture through a fine mesh sieve back into the saucepan. Return to low heat and whisk in the butter one piece at a time until melted before adding the next. Remove from heat once butter is incorporated.
  3. Sauce may be gently reheat, whisking constantly over low heat.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/juniper-rubbed-venison-tenderloins-with-blackberry-sauce/