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Sloe Gin and blackberry sauce

  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 2
Works well with venison or other dark meat


  • 1 tsp butter
  • 2 shallots, finely chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp sloe gin
  • 85 g blackberries


  • STEP 1
    Gently heat the butter in a pan. Add the shallots, cook until softened, then add the vinegar, 150 ml braising liquid (from meat you cooked for it or use good quality stock) and the gin.
  • STEP 2
    Bring to the boil, stir and then add the blackberries. Cook until the fruit has softened and the sauce has reduced by a third.

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