Huckleberries & Elk are a classic combination out West. Today, we are sharing an easy recipe for this Italian-inspired Wild Huckleberry and Balsamic Vinegar Agrodolce (sweet and sour) Sauce that we have pictured with our cast iron seared 12oz. Elk T-Bone.
The combination of the mildly acidic aged balsamic vinegar reduced down to a sweet syrup with wild mountain huckleberries and a garnish of fresh, aromatic thyme leaves is the perfect late summer sauce to accompany any of our elk or bison steaks.
Huckleberry & Balsamic Agrodolce
- 1/2 cup balsamic vinegar
- 1/4 cup wild huckleberries
*blackberry, blueberry, or currants can be substituted
- pinch of salt
- few turns of fresh cracked black pepper
*or a four-peppercorn (black, white, green, pink) mélange if you’re feeling really fancy!
- 2ea. sprigs worth of fresh thyme leaves
- Add the 1/2 cup of balsamic vinegar to a small saucepot or sauté pan on low heat and slowly reduce down to approximately 2 Tbsp of syrup.
- Turn off heat and fold in the huckleberries, salt, and pepper.
- Let the Agrodolce cool slightly before serving.
- Garnish the lightly sauced JHBMC elk or buffalo steak(s) with the fresh thyme leaves and a little pinch of finishing salt. Enjoy.
Give it a try and let us know what ya’ think! 🔥