Ingredients

• 4 moose chops, 2 cm thick
• 250 ml fresh or frozen wild blueberries
• 125 ml red wine
• 2 tbsp maple syrup
• 1 chopped shallot
• 2 tbsp butter
• 1 tbsp balsamic vinegar
• 125 ml veal stock or beef broth
• 1 Salt and pepper to taste

Instructions

1. 1

   Season the chops with salt and pepper. Sear them in butter over high heat for 3 minutes per side.

2. 2

   Remove and keep warm under aluminum foil.

3. 3

   In the same pan, sweat the shallot for 2 minutes.

4. 4

   Deglaze with red wine and balsamic vinegar. Reduce by half.

5. 5

   Add the veal stock, maple syrup, and blueberries.

6. 6

   Simmer for 5 minutes until the blueberries burst and the sauce thickens.

7. 7

   Spoon the blueberry sauce over the chops and serve.