Racks of venison with blueberry balsamic sauce

Venison rack duo crossed on a platter served with a rich whole blueberry balsamic sauce and red onions.
Roast decadent and delicious venison racks to wow your guests this Christmas. The blueberry balsamic sauce is flavoursome and perfectly compliments the venison.

Prep Time 20 minutes
Cook Time 30 minutes
Resting time 20 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6 people


  • 2 racks New Zealand farm raised venison
  • 4 small red onions sliced
  • 2 tbsp avocado oil & rosemary
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp salt
  • ¼ tsp pepper

Blueberry sauce


  • Preheat the oven to 200°C. In a small bowl, mix cinnamon, nutmeg, clove, salt & pepper to make a sweet spice mix.
  • Drizzle oil and rub 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 onion 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 20min.
  • Meanwhile, make blueberry sauce. In the reserved frypan used to sear venison, add a little more oil and fry finely chopped red onion for 2 minutes. Add rosemary sprig and cook for 1 minute. Pour in the pinot noir, add 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 fry pan and let simmer until the sauce has thickened a little. Add blueberries and heat through. Season with salt & pepper to taste.
  • Transfer venison racks and roasted red onions to a serving platter. Pour over blueberry sauce. Serve with blueberry chutney and glasses of pinot noir.
Keyword dairy free, low carb
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Can’t get your hands on blueberries? Do you maybe prefer cherries? We have just the recipe for you with a gorgeous sage & cherry bandy sauce.

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