Rosemary Roasted Venison Rack with Balsamic Blueberry Sauce
Rosemary Roasted Venison Rack with Balsamic Blueberry Sauce
Enjoy this quick and easy venison recipe from Inspired with Anna Olson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 50 minutes
  • Yield 2 servings
  • For Balsamic Blueberry Sauce:
  • 125 millilitres Balsamic vinegar
  • 100 grams granulated Sugar
  • 125 grams Fresh or Frozen Blueberries
  • 1 Shallot, minced
  • For Venison:
  • 60 millilitres Dijon mustard
  • 15 millilitres chopped fresh Rosemary
  • 7 grams coarse Salt
  • 3 grams ground Black pepper
  • 1 4-rib Venison rack roast, trimmed (400-450 g)
  • 35 grams Panko breadcrumbs
  1. Preheat the oven to 190 C (375 F)
  2. For the sauce, place the vinegar, sugar, blueberries and shallot in a small saucepan and simmer over medium heat until the sauce has thickened to a glaze consistency, about 15 minutes. Set aside (the sauce can also be made ahead of time and re-warmed to serve).
  3. Stir together the mustard, rosemary, salt and pepper in a small dish and rub this over the meat (not the bones) of the venison rack Sprinkle the panko crumbs onto the mustard to fully coat and place this on a small rack in a roasting pan. Roast the venison for about 35 minutes, until it registers 57 C – 60 C (135F- 140 F) for medium. Let the roast rest for 5 minutes before carving to serve with the warm sauce

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