Venison Blueberry Sauce Recipe
Life,  Yes I Cook

The Best Venison with Blueberry Sauce Recipe EVER!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyNutrishPeak #CollectiveBias . Venison, or deer meat, is one of the leanest and healthiest meats around. At 134 calories, 26 grams of protein and only 3 grams of fat in a 3 ounce serving it is our go-to red meat. We’re very lucky to have it in our freezer each year. Suffice it to say, I make it regularly and I like to keep my recipes fresh and original. While I was in Europe I had it with a blueberry sauce. Now, when I had first heard of having any kind of meat with blueberries I admit, I turned up my nose. Then I actually tasted it and little birds sang around me like a scene straight out of a fairy tale. I happened upon it again at an Italian restaurant in San Diego-uhhh-mazing! So I played around with a recipe to make the best venison blueberry sauce recipe around!

Venison Blueberry Sauce Recipe

Venison Blueberry Sauce Recipe – Ingredients

Venison Blueberry Sauce Recipe

Here’s what you’ll need. I will make notes for modifications below:

  • A venison backstrap or neck roast, should be a few pounds
  • 7 ounces of blueberries (rinsed, well)
  • Fresh squeezed juice from 1/2 of a lemon
  • 1 tablespoon of Blood Orange Olive Oil*
  • 1 tablespoon Extra Virgin Olive Oil
  • Fresh Thyme Sprigs (a tablespoon, once chopped)
  • Fresh Sage Leaves (1/2 a tablespoon, once chopped)
  • 1/4 of an onion sliced into big chunks
  • 2 garlic cloves, chopped
  • Rose Salt (a few pinches)
  • Pepper as needed
  • 1 tablespoon balsamic vinegar
  • Brown sugar (about 3 to 4 tablespoons)
  • 1 cup dry red wine (I used Cabernet Sauvignon. It does not need to be expensive.)
  • Plastic freezer bag

Venison Blueberry Sauce Recipe

Modifications: If you do not have blood orange olive oil, you can use two table spoons of regular olive oil. If you don’t have Rose Salt, you can use regular sea salt and if you can’t get your hands on fresh thyme and sage, dried will do. I use fresh blueberries, but frozen can work, too. *The red wine is optional. You can substitute white grape juice if you’d like a sweeter marinade or for a sauce that isn’t so sweet, you can add one tablespoon of vinegar to the grape juice.

Venison with Blueberry Sauce Recipe – Directions

As I’ve mentioned before, I soak my venison in salt water before I cook it. You don’t have to do this, but it removes some of the gamey flavor. Take the meat and rub the rose salt into the flesh, sprinkling with pepper according to how much you like. I’m not a big pepper person myself, so I go light. Put to the side.

Venison Blueberry Sauce Recipe

Take the garlic, onion, thyme, sage, balsamic vinegar and olive oil and put into a sauce pan. Simmer on low, adding lemon juice through a strainer, mix then add the red wine. Turn to medium low and bring to a slight boil.

Venison Blueberry Sauce Recipe

Add the blueberries and allow them to cook until somewhat softened. I use a potato masher, but you can use whatever tool works for you – smash those babies!

Venison Blueberry Sauce Recipe

Venison Blueberry Sauce Recipe

Once they’re a good consistency, remove and let cool.  You do not want to use the marinade on the venison while it’s still hot. Tip: put it into a freezer-safe glass bowl and stick it in the freezer for ten minutes.

Venison Blueberry Sauce Recipe

Once the marinade has cooled, set about 1/3 of it to the side in a container and stick it in the fridge. Then put the venison into the freezer bag and pour the remaining marinade over it. Refrigerate at least 8 hours, preferably overnight.

Venison Blueberry Sauce Recipe

Venison Blueberry Sauce Recipe – Let’s grill

I like the smoky flavor of the charcoal and wood so I opt to grill with the hubs when we can. You can also do this in the crock-pot on low for 8 hours if you don’t want to grill.

Get the grill heated to about 325°F (163°C) by putting the charcoal on just one side of the grill. You’ll put the meat on the side without the charcoal underneath it. Make sure there is a drip pan underneath with water in it. Place it on top of the grill and let it cook for 40 minutes.

Venison Blueberry Sauce Recipe

Check it with the meat thermometer and it should be around 140°F (60°C). Flip it over and move it to the side of the grill with the charcoal underneath it. Cook for 20 more minutes.

Venison Blueberry Sauce Recipe

Using your meat thermometer, check the meat’s temperature and it should be 160°F (71°C).

Venison Blueberry Sauce Recipe

Remove and let sit for a few minutes. Slice, pour the remaining blueberry sauce over, serve and enjoy!

Venison Blueberry Sauce Recipe

Venison Blueberry Sauce Recipe

Now Meet Bella

The humans around here aren’t the only ones with a thing for venison. Meet Bella, our Great Pyrenees rescue. Isn’t she such a beauty? She loves venison, too.

Venison Blueberry Sauce Recipe
When we lost Stormy, I swore we’d never get another dog. Of course, sometimes the universe has other plans. The hubs was out for a long walk and Bella followed him home. We’re talking hours of walking. She was a bit of a mess and I did not have the heart to call a shelter. There was no one looking for her and she had no chip, so Bella became part of our family. We took her to the vet and learned she had several medical issues and was extremely malnourished. Five medications and a special “weight-gain” plan later, we happened to see Rachael Ray™ Nutrish® PEAK Open Range Recipe™ with Beef, Venison & Lamb at Target.

Venison Blueberry Sauce Recipe

The fact it contained venison piqued our curiosity (no pun intended). I mean we know how good it is for us, so we thought it would definitely be good for her.

Venison Blueberry Sauce Recipe

Rachael Ray™ Nutrish® PEAK – the deets

I was really stoked to find out PEAK is cooked in the US with only the highest quality ingredients. In fact, Real U.S. farm-raised beef is always the #1 ingredient (Open Range Recipe which we buy) and PEAK is completely free of imported ingredients from China. With a big approval from the vet since it is good for dogs of all sizes (and she’s a large breed), we got Bella started and she’s doing great. It’s grain-free, protein rich (30% high-quality protein, in fact) and there is no poultry by-product meal, artificial flavors, colors or artificial preservatives. Besides the fact Bella loves it, my favorite part is that a portion of proceeds help animals in need through Rachael’s Rescue®. As of December of last year, $17.5 million dollars have gone to pet charities and other organizations that do good for animals. You all know my feelings on living the gift is in the giving! Now this may go without saying, but just make sure when you transition your fur-kid over to PEAK you go slowly over the course of about 7-10 days. You can grab this coupon to save $4.00 off any bag that’s four pounds or more. And bonus – you can print it twice. Double bonus – it’s valid all year!

Venison Blueberry Sauce Recipe

Now everyone in the family has happy taste-buds. Bon Appétit! Tell me about your dog in the comments! 🙂 Or any pet you’ve got!

Venison Blueberry Sauce Recipe

23 Comments

    • Heather

      Thank you. We love her to pieces. Yes, my husband provides it for us, so we have a lot of it in our freezer each year. 🙂 Very, very lucky for that.

  • Jennifer S

    Oh what an adorable dog! Her coat is just beautiful. I have such a soft spot for dogs, I swear if I ever find any I’ll have a hard time giving it up. I am so glad you found Rachael Ray™ Nutrish® PEAK for Bella, make her strong and healthy! I hope she’s doing much better. I’ll be honest I’ve never tried venison, but I would love to one day!

    It looks like Bella found a wonderful home! I said a similar statement when my old dog Baloo passed, but we wanted a puppy and found one. He’s a Newfoundland/Black Lab rescue, and he definitely is a handful but such a great dog. 🙂
    Jennifer S recently posted…Easy DIY Personalized Travel CaseMy Profile

    • Heather

      Oh thank you so much. We just love her to bits. I am so sorry about Baloo, but congratulations on your new puppy. He sounds so adorable. 🙂

  • Tatanisha Worthey

    This looks like a meal fit for a king. Very fancy but not hard at all. I’m glad you added in those substitutes. We always have wine but it can be hard around here to get your hands on fresh herbs. I’ve never heard of rose salt before or that other thing you mentioned lol. I feel so out of touch with the fancier ingredients!

    • Heather

      You’ve hit the nail on the head! Back in the Tudor area they indulged in venison. We do enjoy having it in our home all year long :). HAHA those ingredients are stuff I’ve happened upon over the years. I love playing with fun things to make up my recipes!

  • Echo

    This looks so incredible! I am thinking that it would be great with pork or beef too! Oh man, now I need to find a nice piece of meat and some blueberries! Your new pup Bella is looking so good. She knows she is home!

    • Heather

      Yes, I’ve had it with beef and it was very good. Didn’t think about it with pork – yum! Good idea. And thank you. We just adore her. She is such a good, sweet girl. So lucky she found hubs.

  • krystal

    Your pup is so sweet! I love that you were able to create a unique recipe using venison. Can you believe that I have NEVER had venison before?! I need to be more adventurous in my eating. Looking good!

    • Heather

      Oh thank you so much. 🙂 We just love her so much!

      Yes, I’ve met a lot of people who have never had it. I tell everyone make sure it has been processed and prepared correctly or it’s highly likely you may not like it. If you ever find yourself in Arkansas, I’ll make it for you! 😉

    • Heather

      It’s definitely different, but also tasty! Sorry you all didn’t get one this year. Hubs didn’t have a ton of time to go; he only got out a few times but luckily the last time he got one!

  • Betty

    I never had venison but would love to try it! My toddler loves blueberry, I wonder if he will like it if I put it on chicken! 🙂

  • Ali Rost

    How cool is this?! I’ve never thought about putting blueberries with a meat like venison .. but I’m betting it would be great! Our neighbor goes hunting in Wisconsin every year and comes home with lots and lots of venison .. so we have a bunch in our freezer that have been waiting for a good idea. And Bella! Oh my .. she’s absolutely beautiful.

    • Heather

      That’s so nice of them to give you some. We also give some out – my husband gets a big buck every year for us. 🙂 We’re very fortunate to have so much venison in our freezer! Thank you on Bella. She really is such a beauty.

  • Phoebe Hendricks

    I am not one to usually pair fruit with my meat — odd I know — but this venison roast looks amazing! We always have a pretty good supply of venison, and I’m always trying to figure out another way to eat it. Not sure what my family will think of it, but it doesn’t hurt to try!

    • Heather

      Phoebe, as I wrote – the first time I heard of it I totally turned up my nose. Then I actually tried it and WOW. Yes, we are fortunate my husband gets us a deer every year so there are 90 pounds of venison in the freezer. Definitely stepped out of the box on this one.