Cherry & Balsamic Vinegar Sauce for Game

[Swindon_Ed]

I know this isn't a normal BBQ sauce, but I’ve been using this in different variations over the last couple of weeks with duck and venison that I’ve been BBQ'ing and it goes great with these meats.

Ingredients:
1 can of stoned cherries
2 Tbsp. Balsamic vinegar
300 ml chicken stock
1 large shallot finely diced
2 cloves of garlic minced
1 tsp. dried sage
1 Tbsp honey
2 Tbsp demerara sugar
2 tsp. corn flour (to thicken the sauce)

Take 3/4 of your cherries and put in a pan, save the last 1/4 as you'll need these later. Then add the balsamic vinegar, chicken stock, shallot,honey, sugar garlic & sage. Bring to the boil and reduce this down by 2 thirds, take a potato masher and mash the mix up to get more flavour out of the ingredients. Strain the sauce through a sieve making sure to press out any remaining juice from the cherry/shallot mixture. Add the sauce back to the pan and discard the leftover pulp. Add the remaining cherries you saved earlier and then mix up the corn flour in a glass with some water before adding this to the pan with your sauce. Simmer over a low heat until thickened and then it's ready.