Lurking in the back of every French kitchen cupboard will be a bottle of Crème de Cassis, a sweet blackcurrant liqueur with multitudes of uses. In his recipe for venison chops, Isigny Sainte-Mère chef Ivan Vautier uses it to add colour on the plate and sweetness in the eating. The full recipe is here: http://www.isigny-ste-mere.com/EN/r_viandes.php?id_type_recette=2&numero=18

Crème de Cassis can also be served with dry white wine in a simple aperitif, called kir or kir royale, if made with sparkling white wine. The advantage is that the blend can be adjusted to any palate as required.