Blueberry Chipotle Venison Roast

Keith's Recipes

Venison Roast in Chipotle and Berries

Raspberry chipotle sauces are used a lot on a lot of things, and are very interesting. The blueberry has a slightly more bitter flavor, and definitely a different texture. The blueberries and chipotle provide a distinctive mouth feel and taste experience with this dish. It is at first sweet, then transitions to peppery as you chew.

Blueberry Chipotle Venison Roast

Serves about 4

Part 1; Glaze and Marinate

Remove any stems from the berries and wash. Place in a large sauce pan and add wine and sugar. Heat to boiling.

Chop the chipotle pepper and stir into the berries. Reduce heat and let simmer for 15-20 minutes, stirring occasionally.

Remove glaze from heat and let cool for five minutes. Meanwhile, puncture roast several times with a fork. Place roast in a sealable bag or dish, and pour about half the glaze over the meat. Turn the meat as necessary to get glaze over everything. Seal and refrigerate for 24 hours. Put the other half of the glaze aside in a separate container and refrigerate.

Part 2; Roasting

Take roast out of refrigerator, but leave sealed, about two hours before you want to start cooking.

Preheat oven to 300°F.

Lightly butter the bottom of a 9x9 baking pan and place roast in the pan. Pour the used marinade (what the roast was just in) over the roast. Cover the pan tightly with foil.

Calculate your roasting time based on a standard roast chart. You want to be cooking to an internal temperature of about 165°F.

For the first half of the roasting time, leave the roast covered. For the third quarter of the roasting time, raise the temperature to 325°F and remove the foil. Then for the last quarter of the roasting time, loosely cover the pan again with your foil. You can reuse the same piece of foil. I put my meat thermometer in the roast at that half-way mark when I uncover the roast.

Part 3; Serving

Let the roast cool for 5-10 minutes before slicing.

Heat the unused berry-chipotle glaze in the microwave or on the stove and serve as a garnish beside the roast, or as a glaze over the roast.

Serve with rosemary lemon rice and carmelized garlic beans.

This same concept should be good with chicken, lamb, pork, elk, bison, or other roasts, as well as venison.