Best 3 Rack Of Venison Stuffed With Pecans Currants Sausage And Pears Recipes

Indulge in a culinary journey with our tantalizing recipe for rack of venison, meticulously crafted to create a symphony of flavors. This dish showcases the rich, gamey notes of venison, perfectly complemented by a delectable stuffing of pecans, currants, succulent sausage, and sweet pears. Savor the tender venison, expertly roasted to your desired doneness, while the stuffing adds a delightful mix of textures and flavors, creating a harmonious balance in every bite. Discover the art of preparing this exquisite dish and elevate your culinary skills with our comprehensive guide, featuring step-by-step instructions and expert tips.

In addition to the mouthwatering rack of venison, our article presents a collection of equally enticing recipes that will tantalize your taste buds. Embark on a culinary adventure with our flavorful venison stew, a hearty and comforting dish that exudes warmth and satisfaction. Experience the rustic charm of our venison and dumplings, where tender venison and fluffy dumplings come together in a savory embrace. Satisfy your cravings with our delectable venison burgers, a juicy and flavorful twist on a classic, featuring ground venison seasoned to perfection. And for a quick and easy meal, try our venison tacos, a fusion of Mexican flavors and the distinct taste of venison. Dive into a world of culinary delight with our diverse selection of venison recipes, each offering a unique and unforgettable taste experience.

Let's cook with our recipes!

RACK OF VENISON

Rack of Venison image

Provided by Food Network

Categories main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 racks venison or lamb
Vegetable oil
Salt and freshly ground black pepper
1 pint lingonberries

Steps:

Preheat a grill or a grill pan on high heat.
Rub venison with vegetable oil and season with salt and pepper. Place on the grill or a grill pan and cook over high heat for 4 to 5 minutes on each side. Remove the venison from the hot part of the grill and place them on low heat. Grill for another 5 to 6 minutes, until medium rare. Serve with lingonberries.

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Roasted Rack of Venison with Red Currant and Cranberry Sauce image

Feast on this rich venison dinner with red currant and cranberry sauce any time of year.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 15

Ingredients

4 cups veal or beef stock, preferably homemade
2 dried bay leaves
1 bunch fresh thyme
3/4 cup ruby port wine
1 one-inch piece fresh ginger, peeled and chopped
1/2 cup red-currant jam
4 tablespoons whole black peppercorns
4 tablespoons whole juniper berries
4 tablespoons dried rosemary
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
2 (1 1/2 to 2 pounds each) racks venison, well trimmed
2 teaspoons all-purpose flour
1 cup fresh or frozen cranberries

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.

ROAST RACK OF VENISON

Roast Rack of Venison image

Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Recipe #63146, Recipe #63147, and Recipe #63148. Wine suggestion: an earthy red Rhone followed by champagne with dessert.

Provided by TOOLBELT DIVA

Categories Deer

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon juniper berries
1 teaspoon caraway seed
2 teaspoons black peppercorns
2 tablespoons chopped fresh thyme, stems reserved
2 tablespoons chopped fresh rosemary, stems reserved
4 bay leaves
1 cup dry red wine
4 lbs rack of venison, bone-in (6-8 ribs)
2 tablespoons vegetable oil
1/2 lb carrot, diced
1 head garlic, split into cloves and peeled
2 onions, diced
1 piece celery root, diced
2 teaspoons salt
2 cups beef stock or 2 cups chicken stock
1/2 bunch fresh parsley, chopped

Steps:

THE MARINADE.
Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
THE REST.
Preheat oven to 375°F (between 180 and 200°C).
Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
Reserve the marinade.
Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat.
When cooked, set meat on a rack above a bowl to catch juices.
Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
Strain into a small saucepan, pressing to extract all liquid.
Incorporate collected meat juices, reboil and resalt.
Spoon onto plates, topping with thick slices of venison.

Nutrition Facts : Calories 466.3, Fat 13.1, SaturatedFat 2.6, Cholesterol 54.4, Sodium 1071.5, Carbohydrate 13.3, Fiber 2.4, Sugar 3.7, Protein 67.7

Tips:

Choosing the right rack of venison: Look for a rack that is evenly sized and has a good amount of meat on the bones. The venison should be a deep red color and have a firm texture.
Preparing the venison: Remove the silverskin from the venison and trim any excess fat. If desired, you can also score the venison to help it cook more evenly.
Stuffing the venison: Combine the pecans, currants, sausage, pears, and bread crumbs in a large bowl. Season with salt and pepper to taste. Stuff the venison with the mixture, making sure not to overpack it.
Cooking the venison: Place the venison on a roasting rack in a baking pan. Roast in a preheated oven at 375 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
Making the sauce: Combine the red wine, beef broth, and currant jelly in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, or until the sauce has thickened slightly.

Conclusion:

This rack of venison stuffed with pecans, currants, sausage, and pears is a delicious and elegant dish that is perfect for a special occasion. The venison is tender and flavorful, and the stuffing is moist and savory. The red wine sauce adds a rich and complex flavor to the dish. This recipe is sure to impress your guests, and it is a great way to enjoy venison.