Wednesday, January 07, 2009
Roasted Venison Rack with Dried Berries and Merlot Reduction
Lindsey Nair
Features staff writer Lindsey writes about food, restaurants and recipes.
Recent columns
- Be sharp about knives
- What restaurant staffers shouldn't do
- Good gourds: How to make your own pumpkin pie filling
- How sweet it is
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
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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