| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
8-to-11 rib (3- to 4-pound) rack of venison; halved to form two 4- to 6-rib racks and any tough membranes trimmed |
| 2 |
lb |
Shallots; trimmed and peeled |
| 2 |
tb |
Vegetable oil plus additional for rubbing the venison |
| 1/2 |
c |
Beef broth |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Water |
| 1 |
tb |
Juniper berries (available in the spice section of supermarkets); crushed lightly |
| 2 |
ts |
Cornstarch dissolved in 2 tablespoons water |
| 1/3 |
c |
Dried cranberries; (available at specialty foods shops) |
| 1 |
tb |
Balsamic vinegar |
INSTRUCTIONS
Venison is best served rare to medium, as it is a very lean meat that
toughens and develops a strong flavor if overcooked. The following recipe
may also be made with a 2 1/2-pound beef fillet.
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.
Serves 6
Gourmet December 1993
Posted to recipelu-digest Volume 01 Number 335 by jecraig@lan-inc.com on
Dec 2, 97
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