Brighten up the flavor of roast bison with this raw black currant sauce. Think of it like a cranberry sauce for game, duck, bison, and beef. Allow about ½ cup sauce per person, as it is rich and concentrated in flavor. Refrigerate any leftover sauce. You can spread it on baguettes with a smear of horseradish for roast bison sandwiches the next day. This sauce is prepared raw, but you can also make delicious sauces by cooking the currants, especially with a splash of balsamic vinegar.
MAKES ABOUT 1 PINT
4 cups black currants
1 garlic clove, peeled
1 tablespoon crystalized raw cane juice, granulated sugar, or honey
1 bunch fresh parsley
Salt
Freshly ground black pepper
Combine currants, garlic, cane juice, and parsley in a blender and process on high until smooth. Season with salt and freshly ground black pepper.
