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Roasted Rack of Venison with Red Currant and Cranberry Sauce

You can also use this recipe to make rack of lamb; choose racks that are about one-and-one-half pounds each, and cook twenty-five to twenty-eight minutes for medium-rare.

  • servings: 6

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

Directions

  1. Step 1

    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.

  2. Step 2

    Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

Source
Martha Stewart Living, December/January 1998/1999