Roast Rack Of Venison With Cranberry Chutney Recipes

ROAST RACK OF VENISON WITH CRANBERRY CHUTNEY

Steps:

• Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison. Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight. Turn the meat a few times while it is marinating.
• Place the cranberries in a non-reactive saucepan. Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns. Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes. The cranberries should be soft and there should be enough liquid in the pan just to moisten them. Remove from the heat and set aside until serving time.
• About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature. Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup. Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper. Remove from the heat.
• Preheat oven to 425 degrees. Place the venison in the oven and roast it about 12 minutes per pound for medium rare. It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
• Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving. Warm the dried-cranberry mixture and transfer it to a serving dish. Reheat the sauce made from the marinade. Check the seasonings again.
• Cut the venison into individual chops. If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
• Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY

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.

ROASTED RACK OF VENISON WITH CRANBERRIES RECIPE

Steps:

• Set oven to Gas Mark 5 or 190°C. Put the venison into a roasting tin, push a sharp knife into the meat several times and season well. Sprinkle with the juniper berries, garlic and thyme. Roast for 30 mins.
• Remove meat from roasting tin, cover with foil and keep it warm. Put the roasting tin on the hob over a high heat, pour in the Crème de Cassis and let it bubble for 1 min, then add the beef stock and boil for a few mins until reduced to a light syrup.
• Meanwhile, spread chutney over the venison and return it to the oven for 3 mins. To serve: Cut into chops and spoon Crème de Cassis sauce over.

SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY

Steps:

• Preheat oven to 350 degrees F.
• To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside.
• For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
• To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
• For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
• To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.

RACK OF VENISON

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 VENISON WITH FRESH CRANBERRY SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
• Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
• Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
• Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.

ROAST LOIN OF VENISON WITH CRANBERRIES

Steps:

• Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. Allow the venison to come to room temperature.
• Set the loin on a rack in a roasting pan and roast at 400°F until medium-rare, about 135°F on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices.
• Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.
• Place the roasting pan on stove top over medium high heat and add the wine. Bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. Be sure to scrape the browned bits from the bottom of the pan.
• Add the stock and bring to a boil. Add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
• Add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. Allow the butter to completely melt before removing from heat.
• Slice the venison thinly and serve with the hot sauce.
• Enjoy!

ROAST RACK OF VENISON

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.

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

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.

ROASTED RACK OF VENISON AND POMEGRANATE SAUCE

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.

RACK OF VENISON, ROASTED CARROTS & FORAGER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the carrots, star anise and butter in a roasting tin. Sprinkle with a little flaky salt and roast for 30 mins. While the carrots cook, crush the juniper berries using a pestle and mortar, then add 1 tsp salt, the thyme and 4 tbsp rapeseed oil.
• Rub the mix all over the venison racks, then sear in a large, hot frying pan for 4 mins until they are evenly coloured all over. Lower the oven temperature to 60C/40C fan/gas 1/4, put the racks on top of the carrots, bone-side up, and roast for 2 hrs. At this low temperature an electric oven will be more accurate (if using gas, check regularly).
• Meanwhile, make the sauce. Fry the shallot in the remaining oil in a saucepan over a medium heat until softened. In a separate saucepan, reduce the stock to 300ml, then pour it over the shallot with the sloe gin. Bring to a simmer and reduce slightly. Stir in the blackberries in the final few mins to heat through, then serve.

VENISON WITH RHUBARB CHUTNEY

Steps:

• Put all the ingredients for the chutney in a large heavy-based saucepan and bring to the boil, stirring frequently. Boil gently for 1 hr until thick and glossy, then spoon into sterilised jars (see tip) while still hot.
• Brush the venison fillet or steaks with the olive oil and season well. Heat a large frying pan over a high heat and fry to your liking, then rest on a plate, covered with foil. Pour the red wine into the same pan and boil rapidly to reduce by just over half. Whisk in the butter, season to taste, and remove from the heat.
• Slice the venison, put on a serving platter or board and drizzle over the red wine sauce. Serve with the rhubarb chutney, mashed potatoes and some rocket leaves on the side.