Rack Of Venison With Apple And Szechuan Peppercorn Sauce Recipes

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ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE



Roasted Rack of Venison with Red Currant and Cranberry Sauce image

Feast on this rich venison dinner with red currant and cranberry sauce any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

4 cups veal or beef stock, preferably homemade
2 dried bay leaves
1 bunch fresh thyme
3/4 cup ruby port wine
1 one-inch piece fresh ginger, peeled and chopped
1/2 cup red-currant jam
4 tablespoons whole black peppercorns
4 tablespoons whole juniper berries
4 tablespoons dried rosemary
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
2 (1 1/2 to 2 pounds each) racks venison, well trimmed
2 teaspoons all-purpose flour
1 cup fresh or frozen cranberries

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.

RACK OF VENISON



Rack of Venison image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 4

2 racks venison or lamb
Vegetable oil
Salt and freshly ground black pepper
1 pint lingonberries

Steps:

  • Preheat a grill or a grill pan on high heat.
  • Rub venison with vegetable oil and season with salt and pepper. Place on the grill or a grill pan and cook over high heat for 4 to 5 minutes on each side. Remove the venison from the hot part of the grill and place them on low heat. Grill for another 5 to 6 minutes, until medium rare. Serve with lingonberries.

ROASTED RACK OF VENISON



Roasted Rack of Venison image

This is based on a recipe from the book, Venison, Recipes from the Readers of Sports Afield, a book my DH and I purchased recently at LL Beans in Freeport, Maine. Henry Sinkus, its editor says, "Simple and elegant, serve with fresh vegetables and steamed potatoes." Even in Maine this isn't a cheap dish -- we serve it around the holidays.

Provided by mersaydees

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs rack of venison (8-bones)
3 tablespoons buffalo wing sauce (mild or hot)
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

Steps:

  • Combine dry rub ingredients. Store unused portions for later use.
  • Brush wing sauce over venison rack, and dust with dry rub mix.
  • Place venison rack in shallow bowl or pan. Cover and marinate for 20 minutes.
  • Preheat oven to 400 degrees F.
  • On an outdoor grill heated to medium-high, cook the venison rack for 2 minutes per side, turning each side a quarter turn each minute.
  • Place the rack in a baking dish and roast in oven for 15 minutes for medium-rare ribs.
  • After removing from oven, allow rack to rest 10 to 12 minutes before carving.

Nutrition Facts : Calories 381.6, Fat 9.2, SaturatedFat 2.2, Cholesterol 61.2, Sodium 0.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 73.3

VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE



Venison Tenderloin with Madeira Green Peppercorn Sauce image

Categories     Game     Roast     Sauté     Christmas     Quick & Easy     Fortified Wine     Winter     Shallot     Gourmet

Yield Makes 2 servings

Number Of Ingredients 11

1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
11/2 tablespoons vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup Madeira wine
1/3 cup beef or veal demi-glace
1 teaspoon drained green peppercorns in brine, coarsely chopped
1 teaspoon unsalted butter
Special equipment: an instant-read thermometer
Garnish: parsnip crisps

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
  • Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
  • While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
  • Cut venison into 1/2-inch-thick slices and serve with sauce.

MAPLE-ROASTED RACK OF VENISON



Maple-Roasted Rack of Venison image

At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast. The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy - all washed down with an optional beer. This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.

Provided by Oliver Schwaner-Albright

Categories     dinner, one pot, roasts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 4-pound rack of venison, trimmed (see note)
Salt and freshly ground black pepper
Olive oil
1 1/2 cups maple syrup
2 1/2 cups veal stock (see note)
6 sprigs thyme
1 bay leaf
8 peppercorns
2 cloves garlic, peeled
2 tablespoons butter
5 large carrots, peeled and chopped
20 small boiler onions, peeled

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.

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 8 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1715 milligrams, Sugar 52 grams, TransFat 0 grams

ROASTED RACK OF VENISON AND POMEGRANATE SAUCE



Roasted Rack of Venison and Pomegranate Sauce image

Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast. The coating's assertive mix of juniper berries and Szechuan and black peppercorns locks in the meat's juices. Each chop is drizzled with a ruby-red sauce made from the pan juices and sweet-tart pomegranate juice, available in specialty and gourmet stores.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

1 tablespoon juniper berries
1 tablespoon Szechuan peppercorns
1 tablespoon black peppercorns
1 tablespoon dried thyme
1/4 rack of venison, 4 chops (about 2 pounds)
1/2 cup pomegranate juice
Kosher salt
Parsley, for garnish

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.

SZECHUAN-STYLE VENISON STEAK



Szechuan-Style Venison Steak image

Make and share this Szechuan-Style Venison Steak recipe from Food.com.

Provided by Busy Mom 628

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb venison steak, cut however you'd like
1 tablespoon olive oil
1 minced garlic clove
8 tablespoons soy sauce
8 tablespoons red wine or 8 tablespoons marsala wine
4 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
2 tablespoons water
2 tablespoons cornstarch
2 tablespoons sesame seeds (optional)

Steps:

  • Brown meat in oil, drain off any fat (not necessary with venison).
  • Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
  • Cover tightly and cook slowly for 15 minutes.
  • Combine water and cornstarch; add to pan.
  • Cook about 5 minutes.
  • Serve over rice or noodles.
  • Top with sesame seed if desired.

Nutrition Facts : Calories 281.8, Fat 6.2, SaturatedFat 1.6, Cholesterol 96.7, Sodium 2074.9, Carbohydrate 20.3, Fiber 0.4, Sugar 14.3, Protein 30

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