Name: Rack of Venison with Apple and Szechuan Peppercorn Sauce
Ingredients: 3 tb Vegetable oil; 1 Rib rack farm raised venison; Salt and freshly ground black pepper, to taste; 2 tb Unsalted butter; 4 Tart apples (such as Granny Smith), cored and sliced into eighths; 1/2 c Sugar; 1/4 c Balsamic vinegar; 1/2 c Dry red wine; 2 tb Szechuan peppercorns, toasted and crushed; 1/2 c Game stock or chicken stock; 3 tb Sweet butter

We put off all worry (Philippians 4:6) by bringing everything to God in prayer with a heart of thanksgiving. Could Paul have made his point any clearer? He uses three terms for the same activity in this verse: “Prayer,” “Supplication,” and “Requests made known to God.” Here is the solution to the sin we all struggle with: Be anxious for nothing, prayer about everything. Or put another way, instead of taking your troubling matters in your own impotent hands, place your matters in God’s omnipotent hands. Worry is a preoccupation with yourself. Prayer is a preoccupation with God. Which preoccupation will bring you the greatest joy (Philippians 4:4)? Which one will bring you the greatest peace (Philippians 4:7)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Sami	Michael’s p, Venison	1	Servings

INGREDIENTS

3	tb	Vegetable oil
1		Rib rack farm raised venison
		Salt and freshly ground black pepper, to taste
2	tb	Unsalted butter
4		Tart apples (such as Granny Smith), cored and sliced into eighths
1/2	c	Sugar
1/4	c	Balsamic vinegar
1/2	c	Dry red wine
2	tb	Szechuan peppercorns, toasted and crushed
1/2	c	Game stock or chicken stock
3	tb	Sweet butter

INSTRUCTIONS

Heat the oil in a skillet over medium heat until hot. Season the venison
with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the
venison from the skillet and place in a roasting pan . Pour off and discard
the oil from the skillet.
Over medium high heat, add 2 tablespoons butter to the skillet. When the
foaming of the butter subsides, add the apples and saute until they begin
to caramelize, about 3 to 4 minutes. Add the sugar a nd the vinegar and
cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and
Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to
a boil, and reduce the stock for another minute. Keep the sauce warm while
the venison finishes cooking. When ready to serve swirl the butter into the
sauce.
Place the venison in a preheated 350 degree oven for 10 to 12 minutes,
until it reaches an internal temperature of 125 to 130 degrees for medium
rare. Remove from oven and let rest 5 minutes before s licing into chops.
Serve two chops per person, with some of the apple peppercorn sauce ladled
over each serving.
>From Michael's Place Show # 1A25
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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