Roast Haunch Of Venison with Blueberry and Rhubarb Sauce

Recipe look good to you?     

Roast Haunch Of Venison with Blueberry and Rhubarb Sauce Ingredients

3 lb Venison haunch rolled	1 Kosher Salt; to taste
2 lb Rhubarb chopped	1 Pepper; to taste
0.5 pint Venison Stock concentrated	1 Sugar; to taste
2 tablespoons Blueberry jelly	1 Lemon juice; to taste
1 pinch Ginger (optional); ground

Instructions for Roast Haunch Of Venison with Blueberry and Rhubarb Sauce

1. Brown the venison and roast to taste

2. Chop the rhubarb and boil it with the stock until it is pulped. Rub it through a sieve and return the smooth puree to the pan. If it is too thin carefully reduce it to desired consistancy.

3. Dissolve the blueberry jelly in the puree, season with salt and pepper and a pinch of ginger if desired; I so desire. Then adjust the taste with sugar and/or lemon juice.

4. Take any dripping from the roasted venison and combine into the sauce.

Main Ingredient: MeatCuisine: English

More like this...

Roast Haunch of Wild Boar with Gin And Blackcurrant Liqueur

Poached Rhubarb Sauce with Blueberries over Orange Sections

Roast Loin of Venison with Savory Wine Sauce

Roast Loin of Venison with Sun-Dried Cherry Sauce and Parsn

Roasted Venison with Habanero Sauce