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Ingredients
- Serves 2 people
balsamic blueberry sauce:
½ cup balsamic vinegar
½ cup granulated sugar
1 cup fresh or frozen blueberries
1 shallot (minced)
venison:
60 ml dijon mustard
1 tbsp chopped fresh rosemary
3/4 tsp ground black pepper
1 4-rib venison rack roast (trimmed, 400-450g)
½ cup panko breadcrumbs
Instructions
-
Preheat oven and cook blueberry sauce
- 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).
-
Season and roast lamb
- 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.
Plate and Serve!
Let the roast rest for 5 minutes before carving to serve with the warm sauce.
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Ingredients
- Serves 2 people
-
balsamic blueberry sauce:
½ cup balsamic vinegar
-
½ cup granulated sugar
-
1 cup fresh or frozen blueberries
-
1 shallot (minced)
-
venison:
60 ml dijon mustard
-
1 tbsp chopped fresh rosemary
-
3/4 tsp ground black pepper
-
1 4-rib venison rack roast (trimmed, 400-450g)
-
½ cup panko breadcrumbs
Nutrition
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