Sweet, sour and spicy — a great combination for any dark-fleshed game, like venison. Just how spicy will be determined by how much chipotle pepper you add to the sauce.
You can buy chipotle peppers in a can. They’re hot, but not quite as hot as the adobo sauce they’re packed in.
You can also purchase dried chipotle peppers and reconstitute them in hot water for about 30 minutes. Drain and chop.
In a pinch, a splash or two of chipotle-flavored Tabasco will work.
Spoon this sauce over grilled venison, or serve on the side as a dipping sauce.
Blackberry Chipotle Sauce
- 1 tbsp olive oil
- ¼ cup yellow onion, minced
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- 1 cup dry red wine
- 1 tbsp blackberry preserves
- 1 tbsp chipotle pepper, minced
- 1 tsp cornstarch mixed with equal part cold water
- salt and pepper to taste
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, and saute for 3 to 4 minutes. Add vinegar, wine, blackberry preserves and chipotle pepper. Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in cornstarch mixture, and bring to a boil to thicken. Remove from heat, and season to taste with salt and pepper.
- Sauce can be served as is or processed until smooth in a blender.