Thanks to Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver for this luscious sauce recipe that makes the perfect accent for bison, venison, or elk steaks hot off the grill. All you do is add some berries and preserves to our Red Wine Sauce recipe! Chef Mick recommends trying the sauce with grilled game burgers, and it's also delicious with beef, veal, or lamb.
Ingredients
6 bison, elk or venison steaks (or ground meat patties)
3/4 to 1 cup fresh blackberries, raspberries, blueberries or cherries (pitted)
1-2 tablespoons blueberry, blackberry, lingonberry or currant preserves
Salt and ground black pepper
Methods/Steps
While grill heats, rub the steaks with olive oil and season them to taste with the seasoning blend. Grill the steaks over a medium-hot flame to rare or medium rare (approximately 9-15 minutes).
Meanwhile, combine the Red Wine Sauce and the berries in a saucepan, bring to a low simmer, and cook to break down the berries slightly and blend their flavors with the sauce. Add the fruit preserves to taste and simmer the sauce for another minute; season with salt and pepper. Serve the steaks with sauce ladled over them.
