Game meats and huckleberries are a match made in heaven. Here we use dark mountain huckleberries, balsamic vinegar, and bacon fat to make a tart, musky, smoky gastrique sauce that perfectly complements the rich flavor of New Zealand Venison.

Drink Pairings: Pinot Noir

Ingredients Serves: 4

  • 2 Venison Striploins
  • ¾ C Fresh or Frozen Huckleberries
  • 3 T High Quality Balsamic Vinegar
  • Approx. 5 T Bacon Fat
  • ¼ C Sugar
  • Salt & Pepper

Instructions

1

Preheat your oven to 500˚F.

2

Check the striploins for any silver skin (a thin, silvery membrane) left on the surface. Trim off any that you find. Use paper towels to dry off the meat and season it with salt & pepper.

3

Oil a frying pan or skillet and get it very hot on a burner set to medium-high heat. Add the striploins to the pan. Cook them briefly on each side, just until they develop a nice brown crust.

4

Move the pan to the oven and roast the venison to your preferred internal temperature (115 degrees should yield medium rare after the meat rests).

5

Melt the bacon fat.

6

Put the sugar in a small pan and add just enough bacon to give it the consistency of wet sand. Stir in the balsamic vinegar.

7

Bring the mixture to a boil over medium heat. Stir in the huckleberries and continue to cook until the mixture thickens to a sauce consistency.

8

Slice the venison striploins. Serve them with some of the sauce and vegetables/sides of your choice.