A rich and flavorful smoked blueberry and rosemary reduction sauce, perfect for pairing with venison and other game meats. This recipe involves caramelizing onions, simmering berries with beef stock and honey, and finishing with a smoke for depth.
Sauté butter and finely chopped onions on low heat until caramelized. Add in blueberries, red wine vinegar, black pepper, and beef stock. Bring the mixture to a boil and then stir in honey and rosemary sprigs. Simmer for 20 minutes, then strain through a fine mesh sieve, pressing down on all the blueberries to extract maximum flavor. Smoke the sauce on a Traeger grill at 180F for 30 minutes using super smoke. Adjust with salt and pepper to taste, and add additional honey if necessary for tart berries. Serve warm or at room temperature with all game meats.
