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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.

  • Servings: 4


  • 1 tablespoon juniper berries
  • 1 tablespoon Szechuan peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 1/4 rack of venison, 4 chops (about 2 pounds)
  • 1/2 cup pomegranate juice
  • Kosher salt
  • Parsley, for garnish


  1. Preheat the oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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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