More Dewberries

sauce
Dewberry sauce with many, many spices and seasonings. It went perfectly with the roast venison.

I hadn’t intended to write up two dewberry posts, but other than a couple of fun bird sightings (dickcissels and Eastern kingbirds!), the dewberries were the nature highlight of the weekend for me.

This week there were way more of them than last week. I picked three quarts in just a five-yard stretch along our arroyo. Some of them were as big as fancy blackberries. They must have liked the rainy winter a lot.

From those berries, I made yet another cobbler, and also a really interesting sauce, from a recipe by Jess Pryles for blackberry sauce. There are many interesting ingredients in that there sauce (star anise, whole cloves). I served it with delicious venison backstrap roast, and both my sister and spouse declared it a gourmet triumph.  I’m glad the neighor recommended this recipe, because just the salt/pepper/nutmeg rub on the beef made it worth checking out. Her new cookbook, Hard Core Carnivore is available now, so check it out (she’s also been on lots of book tours lately).

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