Rack Of Venison With Cran Currant Sauce Recipes

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Steps:

• Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
• Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
• Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
• Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
• Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
• Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.

RACK OF VENISON WITH CRAN-CURRANT SAUCE

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Place the venison in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 6 hours to 2 days, turning occasionally.TO MAKE THE SAUCE: In a medium saucepan combine the cranberries, currants, and sugar with 2/3 cup water. Bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, stirring occasionally, until the cranberries stop popping and the sauce thickens slightly, 3 to 4 minutes. Remove from the heat and stir in the orange zest. Allow to cool to room temperature before serving.Remove the venison from the bag and discard the marinade. Wipe off most of the marinade from the meat with paper towels. Lightly brush with the vegetable oil. Loosely cover the tips of the bones with foil to keep them from charring.Grill the venison, bone side down, over Indirect Medium heat, until the internal temperature reaches 145°F for medium rare, about 45 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 5 minutes. Cut the rack between the rib bones into individual chops. Serve warm with the cran-currant sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.