Cherry smoked venison haunch with huckleberry reduction (with pics)

Stormbringer

We discovered the huckleberry whilst staying in a B&B in Missoula, they were served with pancakes for breakfast. SWMBO thought they would make a great base for a sauce with venison. Then @Theophan put up a blueberry BBQ recipe in July, so we adapted that for a huckleberry reduction. It worked rather well indeed, with the venison smoked over cherry and then seared. Recipe is here:

https://thecooksdigest.co.uk/2017/08/25/roast-venison-haunch-with-huckleberry-sauce/

Served with vegetable hash and potatoes wedges with truffle oil and rosemary:


Carved after smoking in the Egg. I didn't take a shot of it in the Egg, it really wasn't that photogenic:


Reduction being ... well, reduced:


Thanks for looking and have a great weekend, wherever you are in the world.

Killit_and_Grillit

Looks awesome!   Did you do anything different for the huckleberry reduction other than swap fruit?

Theophan

Holy MOLY that looks good!!!  Looks like a plate in a fancy restaurant, only better.  Makes me wish I'd been able to chow down on that!

Stormbringer

@Theophan I think that would work with some corn fed chicken, like in your recipe, or duck breast.

@Killit_and_Grillit I followed the recipe in the post from my food blog above, using blueberries, to make the reduction . We bought some huckleberry products (syrup, jam and a cookbook) back from the USA in June so used those, along with blueberries. You could use huckleberries if you have access to them.

Stormbringer

Had some leftover sauce with duck breast last night, actually worked better than the venison imho. So looks like this is our go to sauce for game-y meats ... until we run out of the huckleberry jam and syrup.