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Blueberry-Fig Chutney for Elk

Yields1 Serving

elk burger

 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

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


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


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


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


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


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