Venison With Saskatoon Berry Sauce

1. 1

   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.

2. 2

   Warm the berries through and once the mix is frothing add butter.

3. 3

   I removed from the heat and served with the venison sausage.

* Per serving · 4 servings · Values may vary.

No additional tips available.