Grilled venison with blackberry gastrique from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 270) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • Barb_N on December 24, 2022

    Locally sourced venison. I did not read the recipe far enough in advance to marinate the meat for any length of time but the flavor was excellent. The blackberry gastrique was delicious and came together more quickly than the hour+ indicated in the recipe. I used frozen blackberries and skipped the rum. We did not miss it. I pan seared in cast iron and oven finished like the technique used for the pork loin with sorghum and apple.

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