ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE Recipe!

by Anna Olson
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!

ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE Recipe
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ROASTED VENISON RACK with BALSAMIC BLUEBERRY SAUCE

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: 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

  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 (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


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