Food & Drinks

Roast racks of venison with blueberry balsamic sauce

Perfect if you're looking for a different kind of roast meal this Christmas

Not a fan of the traditional Christmas turkey or ham? This might just be the perfect meal if you're looking to try something different this Christmas.
1 tbsp cinnamon
1 tsp nutmeg
¼ tsp allspice
¼ tsp salt
¼ tsp pepper
2 tbsp avocado oil & rosemary
2 racks New Zealand farm-raised venison
4 small red onions, quartered
Blueberry sauce
1 small red onion, finely chopped
1 sprig Superb Herb rosemary
1 cup Blind River Awatere Valley
Pinot Noir
1 stick cinnamon
1 tbsp cornflour
1 cup beef stock
¹⁄³ cup BluesBros blueberry balsamic drizzle
1 cup blueberries (fresh or frozen)
Salt & pepper
BluesBros blueberry chutney, to serve
  • Preheat oven to 200°C. In a small bowl, mix the spices, salt and pepper to make a sweet spice mix.
  • Drizzle oil and spice mix over the venison.
  • Sear venison in a large frying pan until brown all over – about 3 minutes each side. Reserve the fry pan.
  • Place quartered red onions in a large roasting pan, drizzle with oil, then place venison racks on top. Cook in the oven for 25-30 minutes. To check if venison is cooked to medium rare, insert a metal
  • skewer into the centre of the meat and hold for 5 seconds – it should come out warm. If not, return to the oven for a further 5 minutes.
  • Remove venison from the oven, cover with foil and rest for 20 minutes.
  • To make the blueberry sauce, in the reserved frypan, add a little more oil and fry the onion for 2 minutes. Add the rosemary sprig and cook for 1 minute. Pour in pinot noir, add the cinnamon stick
  • and simmer until reduced by half. Mix cornflour and 2 tbsp of the stock in a small bowl. Add the rest of the beef stock, blueberry balsamic drizzle and cornflour mix to the frypan, then simmer until the sauce has thickened a little. Add blueberries and heat through. Season with salt and pepper.
  • Transfer venison racks and roasted red onions to a serving platter. Pour over the blueberry sauce. Serve with blueberry chutney and glasses of pinot noir.
Wine match
Blind River Awatere Valley Pinot Noir. An elegant wine with a fruity, fleshy midpalate and long, chalky finish. a small bowl.