Blackened Spiced Venison Roast with Sour Berry Sauce

WHAT YOU'LL NEED

• 1kg Boneless Wild Venison Roast

For the marinade

• 1 tsp allspice
• 2 tsp ground black pepper, Good pinch salt
• 3 sprigs fresh rosemary, finely chopped
• Zest 2 lemons
• 1 tsp garlic puree
• 2-3 tbsp olive oil
• 1 tbsp BBQ sauce
• 1 tbsp balsamic glaze

For the blackberry sauce

• 250g frozen blueberries
• 250g fresh or frozen blackberries
• 2 tbsp lemon juice
• 1 tbsp honey 1/2 cup water
• Squirt balsamic glaze

HOW TO COOK IT

To prepare the venison

1. Combine the allspice, pepper, rosemary, lemon zest, garlic puree, olive oil, BBQ sauce, and balsamic in a large mixing bowl.
2. Place the venison roast in the marinade bowl. Using clean hands or latex gloves, thoroughly massage the marinade into the meat. Cover the bowl with cling wrap and refrigerate overnight.
3. Preheat the oven to 200°C fan force.
4. Place the marinaded venison roast on top of a wire rack in a matching baking tray.
5. Roast in the oven for 50 minutes. This should give you a medium rare roast for 1 kg of venison.
6. Remove from the oven and rest for 10 minutes before, removing netting and slicing thinly and serving with berry sauce.

To make the berry sauce

1. Combine all ingredients in a medium saucepan
2. Bring to a boil, then turn the heat to low-medium and simmer, stirring occasionally for approx. 20 minutes or until the fruit has broken down/is very soft, and the liquid has thickened and is silky and shiny.