Rack Of Venison Roasted Carrots Forager Sauce Recipes

Steps:

• 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.

Steps:

• Heat the oven to 400 degrees. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
• Set a roasting pan over medium-high heat and add the butter. When hot, brown the rack on all sides, then transfer to a plate. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. Flip venison and continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
• Transfer rack to a cutting board and let rest for 10 minutes. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season sauce to taste with salt and pepper. Slice the venison and serve with vegetables and sauce.

Steps:

• Preheat oven to 350 degrees F. Season venison with salt and pepper. Heat a few tablespoons oil in a large heavy-bottomed skillet. Add venison and sear well on all sides, about 5 minutes in all. Transfer venison rack to a roasting pan and roast 20 to 25 minutes per pound, for medium rare, basting frequently with pan drippings. When meat registers 130 to 140 degrees F on a meat thermometer, remove it to a carving board and cover loosely with foil. Let rack rest for at least 10 minutes before carving. Serve with heated homemade or prepared barbecue sauce.;

Steps:

• THE MARINADE.
• Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
• Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
• THE REST.
• Preheat oven to 375°F (between 180 and 200°C).
• Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
• Reserve the marinade.
• Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat.
• When cooked, set meat on a rack above a bowl to catch juices.
• Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
• Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
• Strain into a small saucepan, pressing to extract all liquid.
• Incorporate collected meat juices, reboil and resalt.
• Spoon onto plates, topping with thick slices of venison.

Steps:

• Preheat the oven to 425 degrees.
• Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.
• Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.
• Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.

Steps:

• Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.