I work at ...


We are tailoring content specific to your business.



  • Gin 50.0 ml
  • Beetroot (cooked, cubed) 100.0 g
  • Raspberries (broken) 50.0 g
  1. Preparation:

    • In a saucepan, bring the Carte D'Or Wild Berry Sauce and gin to a simmer and allow to reduce.
    • Add the Knorr Jus (made up as per package instructions), raspberries and cooked beetroot. Allow to simmer for 8 - 10 minutes.
  2. Chef's Note:

    • Serve with venison or ostrich fillet, caramelised onions, dehydrated beetroot, mash potato and green beans.