Blueberry-Fig Chutney for Elk

elk burger
elk burger

Blueberry-Fig Chutney for Elk

PORTLAND / Dick’s Kitchen
YIELDS 16 OUNCES
elk burger
Yields1 Serving
 1 cup sherry, preferably Amontillado
 1 bay leaf
 1 tbsp tablespoon fresh rosemary, or 1 tablespoon dry
 5 juniper berries (lightly tap with a spoon or side of knife to crack)
 ½ cup water
 1 lb fresh or frozen huckleberries or blueberries
 4 oz dry calmyrna figs, stems removed and chopped by hand or food processor
 ½ tsp sea salt
1

Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.

2

When the mixture is reduced by half, strain and reserve liquid.

3

Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.

4

Simmer, folding ingredients together in the pot. The berries will release liquid.

5

Continue cooking at a low simmer until the liquid becomes syrupy.

6

Let cool and refrigerate, then serve warm over elk burger patties or other game.

Ingredients

 1 cup sherry, preferably Amontillado
 1 bay leaf
 1 tbsp tablespoon fresh rosemary, or 1 tablespoon dry
 5 juniper berries (lightly tap with a spoon or side of knife to crack)
 ½ cup water
 1 lb fresh or frozen huckleberries or blueberries
 4 oz dry calmyrna figs, stems removed and chopped by hand or food processor
 ½ tsp sea salt

Directions

1

Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.

2

When the mixture is reduced by half, strain and reserve liquid.

3

Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.

4

Simmer, folding ingredients together in the pot. The berries will release liquid.

5

Continue cooking at a low simmer until the liquid becomes syrupy.

6

Let cool and refrigerate, then serve warm over elk burger patties or other game.

Blueberry-Fig Chutney for Elk

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