5 heaped Tbsp of frozen ViBERi Organic Blackcurrants
4 Tbsp of Port or Red Wine
3 Tbsp of Red Wine Vinegar (or balsamic)
1 Tbsp of brown sugar

Mix all ingredients together in a small pot and simmer gently on the stove top until it has reduced by half or is thick, syrupy and glossy.

Season to taste with a pinch of salt, a twist of black pepper or a little more brown sugar.

For the couscous and venison backstrap instructions visit 'Just' a Farmers Wife.

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