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Wednesday, January 07, 2009

Roasted Venison Rack with Dried Berries and Merlot Reduction

Lindsey Nair mug

Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

Recipes

Serves 8 [related column: Oh, deer, venison's going gourmet]

Ingredients:

Two venison rib racks, Frenched (See note)
Salt to taste
Black pepper to taste
Garlic cloves, minced, to taste
Chopped rosemary to taste
1 Tbsp. olive oil
2 shallots, minced
¼ cup dried blueberries
¼ cup dried cherries
1 bottle of good Merlot

Directions:

1. Preheat the oven to 325 degrees. Season the venison rack well with salt, pepper, garlic and rosemary. Sear well in a skillet, then transfer to a roasting pan. Roast until the desired internal temperature has been achieved. Let rest 10 minutes before slicing. Hold for service.
2. In a large saucepan, sweat the shallots in olive oil until just tender, about 1 minute. Add the dried blueberries and cherries; deglaze the pan with the wine. Let the wine and berries reduce until it becomes the consistency of a syrup. Remove from the heat source and hold warm until ready to serve.
3. Slice the venison roast and top with sauce.
Note: To “French” means to cut the meat away from the end of a rib or chop so that part of the bone is exposed.


— Recipe courtesy of chef Jeff Bland, U.S. Foodservice

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