Maple Roasted Rack Of Venison Food

MAPLE-ROASTED RACK OF VENISON

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.

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

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.

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.

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.