Wing Roast with Peach Chutney

Wing Roast with Peach Chutney
  • 6 servings
  • 0:20 Preparation
  • 2:15 Cooking
  • 2:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 4 lb
    (2 kg)

    beef wing roast

  • Salt and pepper as needed

  • peach chutney

  • 1

    red onion, sliced very fine

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2

    garlic cloves, coarsely chopped

  • 1 Tbsp.
    (15 mL)

    finely grated ginger

  • 1 Tbsp.
    (15 mL)

    mustard seed

  • 5 Tbsp.
    (75 mL)

    white wine vinegar

  • 5/8 cup
    (160 mL)

    brown sugar

  • 28 oz
    (796 mL)

    can of peaches


Preheat oven to 300°F (150°C).

Salt and pepper roast.

Heat oil in a skillet over medium-high heat.

Brown meat on all sides.

Roll roast in herb mixture, covering mustard completely.

Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.

Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve with peach chutney.


Heat oil in a skillet over medium heat. Sweat onion for 3-4 minutes, covered, over low heat. Add garlic, ginger and mustard seed and cook for 2 minutes. Add wine vinegar and brown sugar and cook for 2 minutes. Add peaches and cook, uncovered, for 15 minutes, on low. Cool and serve.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007