This recipe is part of the recipe for Venison Steaks with Blueberry Sauce
Makes 1-1/2 cups
|1/2||cup reserved marinade from venison steaks|
|2||cups fresh or frozen blueberries|
|2||tablespoons packed brown sugar|
|1/4||teaspoon rubbed sage|
|2||tablespoons red wine vinegar|
- Bring marinade to a boil in medium skillet over medium-high heat. Reduce heat to low. Simmer, uncovered, 10 minutes. Strain liquid; discard solids. Return liquid to skillet; bring to a boil over medium heat. Boil until liquid is reduced by half.
- Stir in blueberries, sugar and sage; simmer 5 minutes or until heated through. (Blueberries will retain their shape.) Stir in vinegar and pepper.
Check out more recipes for Savory Sauces