Berry pan sauce for venison, duck or steak

Directions

1. 1.

   With the meat out of the pan and resting, pour off most of the fat.

2. 2.

   Soften the shallot in the butter over medium heat, without letting it brown.

3. 3.

   Add the wine or stock, berries and thyme. Simmer until reduced by half, crushing the berries as you go.

4. 4.

   Take it off the heat. Whisk the scoop into the crème fraîche and stir it in with the meat's resting juices.

5. 5.

   Taste before adding any salt.

Fruit with game is centuries old, and the blend gives the sweet-tart edge that red currant jelly usually brings. The vanilla suits venison and duck better than beef, so start with those.