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.
Martha Stewart Living, December/January 1998/1999
- 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
- 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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