Venison with Elderberry Pan Sauce

We get elderberries all over Nebraska, but so few people utilize them. These tiny, dark fruit are like the color of Cabernet Sauvginon, and they have a tart, earthy taste that’s great as a syrup. The syrup can then be added to anything you like, including cocktails, ice cream, and also sauces. We made a bunch of syrup this summer and froze it for later use. (I see elderberry ice cream in our future ...)

Elderberries ripen around August in the Midwest, but the season could be different for you depending on where you are in the country. Try not to pick elderberries near roads to avoid fruit that have been contaminated by automobile exhaust and dust.

This elderberry pan sauce tasted amazing with venison, and I also recommend it with wild duck and geese. If making your own syrup is more work than you’d like to put in or if elderberries aren't available in your area, you can use any dark fruit syrup, jelly or preserves in its place. My favorites are boysenberry and blackberry.

To view this venison with elderberry pan sauce recipe, visit: http://www.bowhunter.com/editorial/venison-with-elderberry-pan-sauce-recipe/327419