Venison Casserole with Blueberry Sauce

This is very much a recipe of Italy’s cold north, ci region heavily influenced by its Austrian past. It uses myrtleberries - small, blue berries which grow very close to the ground and are extremely hard work to pick. In Tuscany we have always eaten them on mountains of sweet, dense vanilla ice-cream, their tartness clashing delightfully on the tastebuds, but up here in Alto Adige they use them for all kinds of savoury recipes, including the one which follows. I have never seen a myrtleberr