Ingredients Serves 2 5 heaped Tbsp of frozen ViBERi Organic Blackcurrants4 Tbsp of Port or Red Wine3 Tbsp of Red Wine Vinegar (or balsamic)1 Tbsp of brown sugarMix all ingredients together in a small pot and simmer gently on the stove top until it has reduced by half or is thick, syrupy and glossy. Season to taste with a pinch of salt, a twist of black pepper or a little more brown sugar. For the couscous and venison backstrap instructions visit 'Just' a Farmers Wife. .
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