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

Episode 8: Rosemary Venison Rack with Balsamic Blueberry Sauce
Recipe Courtesy of
Anna Olson

Episode 8: Rosemary Venison Rack with Balsamic Blueberry Sauce

Delicious, flavourful tender lamb racks that are easily roasted and full of herby goodness.
  • Medium
  • 10 min
  • 50 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Medium
  • 2 steps
  • 10 Ingredients
  • 10 min
  • 50 min
  • 15 min

Instructions

  1. 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).


  2. 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.

Plate and Serve!

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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

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