Recipes › Melon › Jostaberry Sauce for Venison
Jostaberry Sauce for Venison
A rich, deeply flavoured jostaberry sauce that is the ideal companion to venison, game or roast lamb. The berries' intense tartness cuts through the richness of the meat while their natural sweetness builds into the sauce with red wine and shallots. This is where jostaberries truly shine.
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Ingredients
- 300 g jostaberries, topped and tailed
- 2 medium shallots, finely diced
- 150 ml red winecontains sulphites
- 200 ml beef or game stock
- 2 tbsp soft brown sugar
- 20 g unsalted butter
- 3 fresh thyme sprigs
- 1 tbsp olive oil
- 1 pinch salt and black pepper
Contains: milk, sulphites.
Method
- Heat olive oil in a saucepan over a medium heat. Cook the shallots for 5 minutes until softened. Add the red wine and thyme and reduce by half, about 5 minutes.About 12 min
- Add the jostaberries, stock and sugar. Simmer for 15 minutes until the berries have burst and the sauce has reduced to a coating consistency.About 15 min
- Press the sauce through a fine sieve for a smooth result, or leave it rough-textured for a more rustic sauce. Whisk in the cold butter off the heat to give the sauce a glossy finish. Season with salt and pepper.About 5 min
Tips
- Whisk the butter in off the heat — adding it on the heat can cause it to split.
- The sauce should be balanced: sweet enough to round off the tartness but sharp enough to cut through the richness of the meat.
Ring the changes
- Add a teaspoon of redcurrant jelly for extra gloss and sweetness.
- Use port instead of red wine for a richer, more festive sauce.
Keeping it
Keeps refrigerated for 3 days. Reheat gently — do not boil. Freezes well.
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