ROASTED RACK OF VENISON AND POMEGRANATE SAUCE
Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast. The coating's assertive mix of juniper berries and Szechuan and black peppercorns locks in the meat's juices. Each chop is drizzled with a ruby-red sauce made from the pan juices and sweet-tart pomegranate juice, available in specialty and gourmet stores.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.
- Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.
- Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.
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Rose Olson
[email protected]This was a great recipe! The venison was cooked perfectly and the pomegranate sauce was delicious. I will definitely be making this again.
Divine Best
[email protected]I've made this recipe several times and it's always a hit. The venison is always tender and juicy, and the sauce is the perfect complement. I love serving it with roasted vegetables and mashed potatoes.
Michael Steenbok
[email protected]This was my first time cooking venison and it was a success! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
ajibola Ayomikun kenny
[email protected]I followed the recipe exactly and the dish turned out great. The venison was tender and juicy, and the sauce was flavorful. I would definitely recommend this recipe to others.
Esinako Ngcobo
[email protected]This recipe is a keeper! The venison was cooked perfectly and the pomegranate sauce was divine. I served it with roasted vegetables and mashed potatoes, and it was a meal to remember.
Curtis Claassen
[email protected]The venison was a bit dry, but the sauce was amazing. I would recommend using a different cut of venison or cooking it for a shorter amount of time.
Shan Jan
[email protected]This was my first time cooking venison and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Blouch Laghari
[email protected]I've made this recipe several times and it's always a hit. The venison is always tender and juicy, and the sauce is the perfect complement. I love serving it with roasted vegetables and mashed potatoes.
Tehreem Noor
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the venison and the sauce. It was a bit time-consuming to make, but it was worth it.
Alice Khan
[email protected]The recipe was easy to follow and the dish turned out great. The venison was tender and juicy, and the sauce was flavorful. I would definitely recommend this recipe to others.
Ms Ferdousi
[email protected]This venison dish was absolutely divine! The meat was cooked to perfection, and the pomegranate sauce added a wonderful tart sweetness. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I'll definitely be makin