Rack Of Cervena Venison With Mushroom And Herb Crust Recipes

RACK OF CERVENA VENISON WITH MUSHROOM AND HERB CRUST

Rack of Cervena Venison With Mushroom and Herb Crust image

Cervena is a premium quality venison, naturally raised on the fresh, open pastures of New Zealand. Originally found at nzlamb.com which is the site for the New Zealand Lamb Cooperative. Posted for Zaar World 05

Provided by Amis227

Categories Deer

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (1 1/4 lb) rack of cervena venison, trimmed
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped tarragon
1 tablespoon whole grain mustard
2 teaspoons cracked black peppercorns
4 garlic cloves, crushed
salt and pepper
4 tablespoons butter
3 cups total mixture of varietal mushrooms (morel, shiitake, champignons porcini)

Steps:

Tie rack between every second cutlet to help retain its shape.
Roast mushrooms in butter or oil in hot oven until they are almost dry.
Brush Cervena venison lightly with oil and sear quickly in pan or on grill to seal in natural juices.
Dry off excess oil with a towel.
When cooled, brush with mustard, which can be mixed with butter or oil for a smooth, even coating.
Roll meat in herb and mushroom mixture, evenly coating all sides.
Place in roasting pan. Cook in oven preheated to 400°F/200°C for approximately 12 minutes for rare meat or longer if desired.
Remove, cover with foil and let stand 10-12 minutes to evenly disperse heat throughout the meat.
If served rare, it should be a rose pink color when carved.
Serve immediately.
Note: I've never actually made this with the rack as called for but I thought I should leave it in the original version for posting. I have however made this with a venison roast and it come's out great. Roasts however, do take longer than the 12 minutes posted here.

Nutrition Facts : Calories 289.4, Fat 15.2, SaturatedFat 8.7, Cholesterol 149.5, Sodium 184.7, Carbohydrate 3.2, Fiber 0.8, Sugar 1, Protein 34.3

ROAST RACK OF VENISON

Roast Rack of Venison image

Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Recipe #63146, Recipe #63147, and Recipe #63148. Wine suggestion: an earthy red Rhone followed by champagne with dessert.

Provided by TOOLBELT DIVA

Categories Deer

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon juniper berries
1 teaspoon caraway seed
2 teaspoons black peppercorns
2 tablespoons chopped fresh thyme, stems reserved
2 tablespoons chopped fresh rosemary, stems reserved
4 bay leaves
1 cup dry red wine
4 lbs rack of venison, bone-in (6-8 ribs)
2 tablespoons vegetable oil
1/2 lb carrot, diced
1 head garlic, split into cloves and peeled
2 onions, diced
1 piece celery root, diced
2 teaspoons salt
2 cups beef stock or 2 cups chicken stock
1/2 bunch fresh parsley, chopped

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.

Nutrition Facts : Calories 466.3, Fat 13.1, SaturatedFat 2.6, Cholesterol 54.4, Sodium 1071.5, Carbohydrate 13.3, Fiber 2.4, Sugar 3.7, Protein 67.7

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