Roasted venison shoulder rack with rhubarb preserves
Yield: Serves three 160g portions
- 500 g (1 lb) Shoulder roast
- 200 ml (¾ cup) demi-glace sauce
- ½ tsp cracked black pepper
- 1 fresh thyme branch
- ½ cup (125 ml) chopped rhubarb
- 2 tbsp (30 ml) balsamic vinegar
- ½ cup (125 ml) Olive oil
- 5 juniper berries
- 2 bay leaves
- 2 rhubarb stocks cut into ½ inch (2 cm) pieces
- 2 tbsp (30 ml) fresh ginger cut into slivers
- 3 tbsp (45 ml) sugar
- 3 tbsp (45 ml) cider vinegar
- 2 rhubarb stocks cut into 1/2 inch (2 cm) pieces
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) maple syrup
Ideally, allow venison to marinate for 12 hours. Combine marinade ingredients, turning the meat a few times.
Prepare the rhubarb preserves by heating the ingredients very slowly for 50 or 60 minutes until the texture is that of apple sauce.
Drain the venison and sponge the meat. Remove any rhubarb morsels. Sear the roast on the barbecue or in a pan and then bake for 30 minutes in the oven pre-heated to 350°F. While the meat roasts, heat the demi-glace and mix in the rhubarb preserve.
Just before serving, melt the butter and heat rhubarb chunks in maple syrup. When the syrup has all been absorbed, garnish the roast with rhubarb and maple syrup mixture.
Let the roast stand for 5 minutes before carving.