Triple C double G sweet and sour sauce for venison or duck ….. but I put it on some steak!
The triple C – chilli, cherries, cocoa.
Double G – garlic and ginger, yeah sounds weird, Eh?
Finely chop a clove of garlic (optional), one chilli (or more to taste), and a small cube of fresh ginger (about 2 cm cube), and fry in a little olive oil until the garlic starts to colour. Tip in a can of de-stoned black cherries, with the juice, and mash them down a bit. Simmer and add a heaped teaspoon of sugar, two heaped teaspoons of baking cocoa, and a couple of teaspoons of vinegar – don’t try to make these heaped teaspoons! I used cider vinegar, but I’m sure any sort would do.
Simmer covered for about 20 min, then uncovered to reduce the sauce to a better consistency, I found it needed the cooking time to make the flavours blend. Taste it for seasoning, add salt / pepper if you think it needs it. You could also thicken it with a little corn flour if you want, or splash in some sherry or brandy ….. or just drink the sherry or brandy to save on cooking time, it’ll all end up in the same place anyway.
Serve on the side with venison roasts / steaks or with braised Parry Duck breasts