Roast decadent and delicious venison racks to wow your guests this Christmas. The blueberry balsamic sauce is flavoursome and perfectly compliments the venison.
Ingredients
Servings
- VENISON ---------------------------------
- 2 venison racks
- 4 small red onions, sliced
- 2 Tbsp avocado oil and rosemary
- 1 tsp nutmeg
- 0.25 tsp allspice
- 0.25 tsp salt
- 0.25 tsp pepper
- BLUEBERRY SAUCE -----------------------
- 0.333 cup blueberry balsamic drizzle
- 1 cup pinot noir
- 1 sprig rosemary
- 1 small red onion, finely chopped
- 1 stick cinnamon
- 1 Tbsp corn flour
- 1 cup beef stock
- 1 cup blueberries (fresh or frozen)
- salt and pepper
Recommended toppings
blueberry chutney, to serve
Servings
- VENISON ---------------------------------
- 2 venison racks
- 4 small red onions, sliced
- 2 Tbsp avocado oil and rosemary
- 1 tsp nutmeg
- 0.25 tsp allspice
- 0.25 tsp salt
- 0.25 tsp pepper
- BLUEBERRY SAUCE -----------------------
- 0.333 cup blueberry balsamic drizzle
- 1 cup pinot noir
- 1 sprig rosemary
- 1 small red onion, finely chopped
- 1 stick cinnamon
- 1 Tbsp corn flour
- 1 cup beef stock
- 1 cup blueberries (fresh or frozen)
- salt and pepper
Recommended toppings
blueberry chutney, to serve
Venison
Preheat the oven to 200°C / 390°F.
In a small bowl, mix cinnamon, nutmeg, clove, salt and pepper to make a sweet spice mix.
Drizzle oil and rub spice mix over the venison.
Sear venison in a large frying pan until brown all over, about 3 minutes each side. Reserve the fry pan.
Place quartered red onion in a large roasting pan, drizzle with oil, then place venison racks on top. Cook in the oven for 25-30 minutes. To check if venison is cooked to medium rare, insert a metal skewer into the centre of the meat and hold for 5 seconds – it should come out warm. If not, return to the oven for a further 5 minutes.
Remove venison from the oven, cover with foil, and rest for 20min.
Blueberry sauce
In the reserved frypan (used to sear venison), add a little more oil and fry the finely chopped red onion for 2 minutes. Add rosemary sprig and cook for 1 minute. Pour in the pinot noir, add cinnamon stick and simmer until reduced by half. Mix corn flour and 2 Tbsp of the stock in a small bowl. Add the rest of the beef stock, blueberry balsamic drizzle and corn flour mix to the fry pan and let simmer until the sauce has thickened a little. Add blueberries and heat through. Season with salt and pepper to taste.
To serve
Transfer venison racks and roasted red onions to a serving platter. Pour over blueberry sauce. Serve with blueberry chutney and glasses of pinot noir.
