ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE
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
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.
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Hanjala Rahman
[email protected]This was my first time cooking venison and it turned out great! The recipe was easy to follow and the results were delicious.
Amig Amig
[email protected]I'm not a huge fan of venison, but I really enjoyed this dish. The roasting method really helped to mellow out the gamey flavor.
Busi Ngobese
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The venison is incredibly flavorful and the sauce is to die for.
themeta2u
[email protected]I've made this dish several times and it's always a hit! The venison is always tender and juicy, and the sauce is the perfect balance of sweet and tart.
Shine Boy tz
[email protected]I followed the recipe exactly and the results were amazing! The venison was perfectly cooked and the sauce was divine. This is definitely a keeper recipe.
Uzair Shah
[email protected]Overall, this was a good recipe. The venison was tender and juicy, and the sauce was flavorful. I would definitely recommend it to others.
Roshan Koirala
[email protected]I found the roasting time to be a bit too long. The venison was a little dry, but the sauce was delicious.
Nemika Joshi
[email protected]The sauce was a bit too tart for my taste, but the venison itself was cooked perfectly.
Ruth adegbolagun
[email protected]This dish was easy to prepare and the results were impressive. The venison was tender and flavorful, and the sauce was a perfect match. I will definitely be making this again!
Humberto Varela
[email protected]I'm not usually a fan of venison, but this recipe changed my mind! The roasting method really brought out the flavor of the meat and the sauce was amazing.
Theophilus Agyemang Prempeh
[email protected]5 stars! Made this for a special dinner and it was a hit! The venison was delicious and the sauce was the perfect complement.
Ayan Afan
[email protected]This venison dish was an absolute delight! The meat was cooked to perfection, tender and juicy, with a lovely gamey flavor. The red currant and cranberry sauce was a perfect accompaniment, adding a sweet and tangy balance to the richness of the venis