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Venison: Herbal Roasted Venison with Spiced Blueberry Chutney

Source of Recipe


Greg Higgins



List of Ingredients



• -- Herbal Roasting Rub --
  
• ½ cup fresh rosemary leaves
  
• ¼ cup fresh thyme leaves
  
• 2 cloves garlic
  
• 2 Tbsp coarse salt
  
• 4 juniper berries, cracked
  
• .
  
• -- Venison --
  
• One 4-pound venison roast
  
• 2 cups red wine
  
• ¼ cup olive oil
  
• .
  
• Spiced Blueberry Chutney (recipe follows)
  






Instructions



1. Place rosemary, thyme, garlic and salt in food processor and process to blend. Transfer to a bowl and stir in the juniper berries.
   
   
2. Rub 2 tablespoons of the herb blend into the venison. Place the roast in a glass pan. Combine the wine and olive oil. Pour over the roast, cover and marinate in the refrigerator for 12 hours. Baste the meat occasionally with the marinade.
   
   
3. Remove the meat from the marinade; discard marinade. Place meat in a roasting pan, cover and roast in a preheated 325° F oven for 20 minutes to the pound. Uncover during the last 30 minutes of cooking time; baste occasionally with the juices. (The roast should register about 150 degrees, F for medium-rare.)
   Let the roast rest 10 minutes before carving. Serve the venison with Spiced Blueberry Chutney.
   
   Makes 12 servings.
   
   ............
   
   SPICED BLUEBERRY CHUTNEY
   
   • 4 cups frozen blueberries (do not defrost)
   • 1 large onion, peeled and finely chopped
   • ¼ cup white wine vinegar
   • ¼ cup sugar
   • ¼ cup golden raisins
   • 2 Tbsp minced fresh ginger
   • 1 large clove garlic, peeled and minced
   • 1 Tbsp curry powder
   • ½ tsp salt
   • 3 Tbsp chopped fresh mint
   
   In a medium-sized non-aluminum saucepan, combine all ingredients except mint. Bring to a low boil over medium heat, stirring until the onions have softened and the chutney has thickened, about 25 minutes. Stir often to prevent sticking. Cool slightly and stir in the mint. Transfer the chutney to a glass bowl or jar. When completely cooled, cover and refrigerate.
   
   
   Makes about 2 cups.