Tuesday, July 7, 2009

Venison Roast with Blueberry-Maple Sauce

Not having this recipe here is an oversight! I was reminded of it when my friend Karen was looking for savory blueberry recipes. It's from the Venison Cookery cookbook, and I am not exaggerating when I say every single recipe of the more than one dozen we've tried from this cookbook has been a winner. (If you have venison or elk, go buy this cookbook today!)

The sauce is wonderful, and I know it would be a great, natural accompaniment on pork as well as venison. We served ours on venison steaks instead of roast. Let me know what you think!

We will be making this again, stay tuned for a picture!

Venison Roast with Blueberry-Maple Sauce
Serves 8

2-pound boneless venison loin roast
2 cloves garlic, slivered
1 tablespoon vegetable oil
Coarsely ground pepper
1/2 teaspoon salt


1 1/2 cups dry red wine
1/4 cup finely chopped shallots or onion
1 cup beef or venison stock
1/2 cup dried blueberries
3 tablespoons butter, softened
2 to 3 tablespoons maple syrup
1/2 teaspoon rubbed sage
Salt and pepper to taste

Heat oven to 450 degrees F. Make shallow slits in roast with tip of sharp knife. Insert garlic sliver into each slit. Place roast on rack in roasting pan. Brush with oil. Sprinkle roast with pepper. Roast for 10 minutes. Reduce heat to 350 degrees F. Roast to desired doneness, 20 to 30 minutes per pound. Sprinkle roast with salt.

Meanwhile, in 2-quart saucepan, combine wine and shallots. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer for 8 to 10 minutes, or until liquid is reduced by half. Stir in stock and blueberries. Return to a simmer. Simmer for 8 to 10 minutes, or until liquid is again reduced by half, stirring occasionally. (For a thicker sauce, stir in 1 teaspoon cornstarch mixed with 1 teaspoon water at this point).

Whisk in butter, 1 tablespoon at a time. Stir in syrup, sage, salt and pepper. Serve sauce with roast.

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