Grilled Bison Skewers with Saskatoon Berry Glaze

1 lb (450 g) bison cut into one-inch cubes

2 tbsp (30 ml) olive oil
2 cloves garlic, crushed
1 Tbsp (15 ml) balsamic vinegar
1/2 tsp (2 ml) fresh thyme, chopped
1/2 tsp (2 ml) fresh rosemary, chopped
2 tsp (10 ml) cracked pepper
1 cup (250 ml) saskatoon berries
1 Tbsp (15 ml) sugar
1 stp (5 ml) lemon juice
1/4 cup (60 ml) red wine
salt and fresh-ground pepper to taste

1. In a glass bowl whisk together the oil, garlic, vinegar, peppercorns and herbs. Add the bison, stir to coat and marinate in the refrigerator over night.
2. In a small sauce pan mix together the saskatoon berries, sugar, lemon juice and wine. Bring to a boil, reduce the heat and simmer until the sauce becomes thick. Remove from heat and pour through a fine mesh strainer. Use the back of a tablespoon or small ladle to press through as much of the berry flesh as possible.
3. Preheat the barbecue to 400 F (205 C). Thread the bison onto the skewers and season with salt and pepper. Grill on barbecue to medium rare (or desired doneness) basting occasionally with remaining marinade. Drizzle berry sauce over top and serve