A little googling led me to this Herbal Roasted Venison with Spiced Blueberry Chutncy recipe that sounded pretty good. I made a few adjustments, incorporating the hot blueberry jam into the marinade and the chutney, using fresh instead of frozen blueberries, and skipping the juniper berries (only because I didn't have any). This is what I came up with:
1 (3-4 lb) venison roast
fresh rosemary leaves, about 6 springs
fresh thyme leaves, to taste
2 cloves garlic
2 tablespoons coarse salt
1-1/2 cup red wine
1/4 cup olive oil
1/4 cup hot blueberry jam
Spiced Blueberry Chutney
3 oz hot blueberry jam
6 oz fresh blueberries
1 large onion, peeled and finely chopped
1/4 cup red wine vinegar
2 tbsp cup sugar
1 oz raisins
2 tbsp minced fresh ginger
1 large clove garlic, peeled and minced
1 tbsp curry powder
1/2 teaspoon salt
3 tablespoons chopped fresh mint
Using a small knife, make slits all over the roast.
Mix herb rub ingredients in a food processor and rub the mix into the roast.
Mix marinade together and pour into a 1 gallon Ziplock bag. Place roast inside the bag, zip it tightly, and swish it around to make sure the marinade covers all sides of the roast. Place in a bowl and marinade overnight in refrigerator. Turn roast around during the marinade process for even coverage.
Preheat oven to 325˚F. Place roast in a roasting pan, cover, and roast 20 minutes per pound. Uncover, increase heat to 375˚F, and roast until desired doneness. (For me, it took another 35 minutes to get to medium.)
In the meantime, mix all chutney ingredients but the mint in a stock pot and bring to a boil. Lower heat and simmer until thickened, about 12-15 minutes, stirring occasionally to prevent sticking. Let cool, and stir in mint. Serve with roast.
|Hot blueberry jam from the Berry Patch|
|Venison marinating in herb rub and blueberry marinade|
|Venison Roast with Spiced Blueberry Chutncy|
We only had one venison roast, so I suppose I won't be making this exact dish again for a while, but it was delicious and I suspect the spiced blueberry chutney would go well with steaks or other types of roasts.
Recipe adapted from:
Seattle Times (get the original recipe here)