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Title: Rack of Venison with Apple and Szechuan Peppercorn Sauce
Categories: Venison Game
Yield: 1 Servings
3 | tb | Vegetable oil |
1 | Whole 9 rib rack farm raised | |
Venison (??? UDD) | ||
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 |
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 and 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 slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.
Yield : 4 servings
Michael Lomanaco SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1A25 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä
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