Entrees -- Herbal Roasted Venison With Spiced Blueberry Chutney

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.


Herbal Roasting Rub:

1/2 cup fresh rosemary leaves

1/4 cup fresh thyme leaves

2 cloves garlic

2 tablespoons coarse salt

4 juniper berries, cracked


1 (4-pound) venison roast

2 cups red wine

1/4 cup olive oil

Spiced Blueberry Chutney (recipe follows)

1. Place rosemary, thyme, garlic and salt in a food processor and process to blend. Transfer to a bowl and stir in the juniper berries.

2. Rub 2 tablespoons of the herb blend into the venison. Place the roast in a glass pan. Combine the wine and olive oil. Pour over the roast, cover and marinate in the refrigerator for 12 hours. Baste the meat occasionally with the marinade.

3. Remove the meat from the marinade; discard marinade. Place meat in a roasting pan, cover and roast in a preheated 325-degree oven for 20 minutes to the pound. Uncover during the last 30 minutes of cooking time; baste occasionally with the juices. (The roast should register about 150 degrees for medium-rare.)

4. Let the roast rest 10 minutes before carving.

5. Serve the venison with Spiced Blueberry Chutney.


4 cups frozen blueberries (do not defrost)

1 large onion, peeled and finely chopped

1/4 cup white wine vinegar

1/4 cup sugar

1/4 cup golden raisins

2 tablespoons minced fresh ginger

1 large clove garlic, peeled and minced

1 tablespoon curry powder

1/2 teaspoon salt

3 tablespoons chopped fresh mint

1. In a medium-sized nonaluminum saucepan combine the blueberries, onion, vinegar, sugar, raisins, ginger, garlic, curry powder and salt. Bring to a low boil over medium heat, stirring until the sugar dissolves.

2. Reduce the heat and cook gently until the onions have softened and the chutney has thickened, about 25 minutes. Stir often to prevent sticking.

3. Cool slightly and stir in the mint. Transfer the chutney to a glass bowl or jar. When completely cooled, cover and refrigerate.

From Greg Higgins.