Sunday, 12 February 2012

Venison Roast w Blueberry Chipotle Jus

Venison Roast w Blueberry Chipotle Jus
Venison is not easy to find but, when we do, a little goes a long way because it really is very high in protein.  It is so lean, you should not over cook it or it will dry out. This roast is quite quick to make given the timing of most roasts.  The blueberries and espresso give the sauce a rich dark colour with a touch of sweetness.  It is served over a butternut squash risotto which you can find my recipe on another page.
3-4lb roast of venison
2cup red wine + more for gravy
2tbsp chipotle pepper in adobo sauce (chopped if whole)
1tsp each black peppercorns, garlic powder, rosemary, turmeric, instant  espresso powder
1 bay leaf
1 carrot peeled, cut into thirds
1 onion peeled, quartered
1 celery rib,  halved
1/2cup blueberries
salt to taste
Using a non metallic dish, pour wine over roast to cover.  Sprinkle on all spices and herbs.  Cover and marinate minimum 4hrs or overnight in refrigerator. When ready, remove from fridge and bring to room temp. for 1 hr.   Preheat oven to 375F.fits inside a
Place roast on fitted rack of roasting pan.  Pour marinade over meat, add vegetables around dish. Do not cover.

Roast for 1hr for medium rare or longer for medium well, turning over half way through cooking to brown on both sides. Do not overcook as venison has very little fat and will become dry.  If the gravy begins to evaporate rapidly add more wine or water.
Remove from oven and let rest for 15min. under a foil tent, to allow juices to settle before slicing thinly.

Jus:  Place vegetables into a small saucepan on med. heat, with any remaining gravy from pan.  Add more wine or beef broth if needed.  Adjust seasonings and add blueberries. Simmer over medium heat until all vegetables are soft and jus is reduced by 1/3.  Reserve some of the blueberries and  puree the rest of the sauce in a blender and strain with a fine sieve. Serve over roast. Add reserved berries to sauce.

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