North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

For four generous servings of a berry sauce for game:

2 tablespoons brown sugar
2 tablespoons malt or sherry vinegar
1 1/2 cup frozen wild blueberries (substitute other fruits freely)
1/4 cup dry white wine
1/4 cup chicken broth or game, lamb, or veal stock
2 tablespoons cornstarch dissolved in
        1 tablespoon port, sherry, or chicken broth

Combine the sugar and vinegar in a saucepan over low heat, and stir while
the sugar dissolves.  Add the berries, wine, and broth, and simmer for 10-12
minutes.  Add the cornstarch slurry and bring to a boil to thicken.

I just served this over venison steaks on a bed of almond-pomegranate pilaf.
I was very happy with how it turned out.  It should be fine with an
elderberry/blueberry blend.  Elderberry alone might be too strong.

Stephen 


-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Doreen Howard
Sent: Monday, December 12, 2005 12:47 PM
To: North American Fruit Explorers
Subject: [NAFEX] Elderberry Recipes

I'm serving roast buffalo, elk and antelope for Christmas dinner along with 
the usual ham and turkey.  A couple of hunter friends contributed the game, 
as they invited themselves to dinner.  With such richly flavored meats, I 
was thinking that an elderberry sauce might be good.  Does anyone have a 
recipe for one or for any kind of intensely flavored fruit sauce?  I'm open 
to suggestions, as I probably can beg or buy most any fruit.  And, I already

have wild blueberries, white currants and plums in the freezer.
Doreen Howard

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