ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE Recipe!

Name: ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE
Prep time: 1 h
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: Balsamic Blueberry Sauce:; 125 mL (1/2 cup) Balsamic vinegar; 100 g (1/2 cup) granulated sugar; 125 g (1 cup) Fresh or Frozen blueberries; 1 Shallot, minced; Venison:; 60 mL (1/4 cup) Dijon mustard; 15 mL (1 Tbsp) chopped fresh rosemary; 7 g (1 ½ tsp) coarse salt; 3 g (3/4 tsp) ground black pepper; 1 4-rib venison rack roast, trimmed (400-450 g/14oz -1 lb); 35 g (1/2 cup) panko breadcrumbs

by Anna Olson September 18, 2020

written by Anna Olson September 18, 2020

ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE Recipe

Venison Rack is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

Follow along with the recipes below!

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ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE

Rating: 5.0/5
( 1 voted )

Serves: 2 Prep Time: 1 Hour Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Balsamic Blueberry Sauce:

125 mL (1/2 cup) Balsamic vinegar
100 g (1/2 cup) granulated sugar
125 g (1 cup) Fresh or Frozen blueberries
1 Shallot, minced

Venison:

60 mL (1/4 cup) Dijon mustard
15 mL (1 Tbsp) chopped fresh rosemary
7 g (1 ½ tsp) coarse salt
3 g (3/4 tsp) ground black pepper
1 4-rib venison rack roast, trimmed (400-450 g/14oz -1 lb)
35 g (1/2 cup) panko breadcrumbs

Instructions

Preheat the oven to 190 °C (375 °F).
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).
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 (135°F- 140 °F) for medium. Let the roast rest for 5 minutes before carving to serve with the warm sauce.

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Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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