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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.

Source: Martha Stewart Living, December/January 1998



Cook's Notes

You can also use this recipe to make rack of lamb; choose racks that are about 1 1/2 pounds each, and cook 25 to 28 minutes for medium-rare.

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How would you rate this recipe?
  • sharona-is
    3 SEP, 2017
    This looked very promising....until the 'Rub' happened. It was so over the top over-spiced. The sauce was tasty, the meat was done to perfection....but, the rub overpowered the meat to the point that it was mouth burning. This is so sad because the meat was an expensive purchase. Sadly I followed the recipe and the fabulous venison got overpowered by pepper. If I were to ever try this again, I'd just omit that horrible pepper/juniper berries rub. Why would you ask for that amount of 'rub'? I used less than half the required amount and it was still overpowering. One star at the most is accurate. Total fail for such an expensive piece of meat.

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