RACK OF VENISON, ROASTED CARROTS & FORAGER SAUCE
This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1 milligram of sodium
ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
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.
ROAST RACK OF VENISON
Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Recipe #63146, Recipe #63147, and Recipe #63148. Wine suggestion: an earthy red Rhone followed by champagne with dessert.
Provided by TOOLBELT DIVA
Categories Deer
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 466.3, Fat 13.1, SaturatedFat 2.6, Cholesterol 54.4, Sodium 1071.5, Carbohydrate 13.3, Fiber 2.4, Sugar 3.7, Protein 67.7
ROASTED RACK OF VENISON
This is based on a recipe from the book, Venison, Recipes from the Readers of Sports Afield, a book my DH and I purchased recently at LL Beans in Freeport, Maine. Henry Sinkus, its editor says, "Simple and elegant, serve with fresh vegetables and steamed potatoes." Even in Maine this isn't a cheap dish -- we serve it around the holidays.
Provided by mersaydees
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.6, Fat 9.2, SaturatedFat 2.2, Cholesterol 61.2, Sodium 0.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 73.3
RACK OF VENISON
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 4
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 RACK OF VENISON RECIPE
This quick-cooking small roast for four is venison at its best. If possible, choose meat from a young animal. An instant-read thermometer is useful to prevent over-cooking.
Provided by RecipeTips
Time 3h
Number Of Ingredients 7
Steps:
- Remove fat and silverskin from the meat. If the butcher has not already done so, cut or saw through the chine bone (backbone) between every other rib so the rack can be carved into serving portions when cooked. Combine wine, 2 tablespoons olive oil, soy sauce, pepper, garlic, and 1 tablespoon chopped herbs in a resealable plastic bag large enough to hold the meat. Add meat and refrigerate, turning occasionally--several hours for meat from a young animal, overnight or longer for meat from a mature animal. Preheat oven to 375° F. Remove rack from marinade and pat dry. Brush or rub with 1 tablespoon olive oil. Heat a heavy oven-proof skillet to very hot and sear the meat for several minutes (top and ends). Arrange rack so rib side is down, pat the remaining herbs onto the top and ends of the meat and roast 20 - 25 minutes, or to desired doneness. Check with an instant-read thermometer (125 = medium rare), or make a small cut into the meat. Do not overcook or the meat will be dry and tasteless. Remove from oven to a warmed platter and let rest for about 5 minutes to redistribute the internal juices. Carve into 2-ribs slices and serve.
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.
More about "roast rack of venison food"
ROAST RACK OF VENISON RECIPE | GOOD FOOD
From goodfood.com.au
ROAST RACK OF VENISON RECIPE | EAT SMARTER USA
From eatsmarter.com
ROAST RACK OF VENISON WITH SMOKED BARBECUE SAUCE - FOOD NETWORK
From foodnetwork.com
Reviews 0Difficulty EasyAuthor David Rosengarten
HERB CRUSTED ROASTED RACK OF VENISON - GIRL CARNIVORE
From girlcarnivore.com
5/5 (16)Total Time 55 minsCategory Main CourseCalories 455 per serving
ROASTED RACK OF VENISON - MILLBANK PARKLAND VENISON
From millbankvenison.co.uk
Estimated Reading Time 1 min
ROASTED RACK OF VENISON RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST BISON OR VENISON WITH RED WINE AND ONION JUS
From canadianliving.com
ROAST RACK OF VENISON WITH CHERRY AND CLEMENTINE CRUMB
From greatbritishfoodawards.com
ROASTED RACK OF VENISON WITH PORT AND RED CURRANT SAUCE
From epicurean.com
ROAST RACK OF VENISON WITH PORT AND BLUEBERRY SAUCE - GOOD …
From goodhousekeeping.com
RACK OF VENISON WITH SAGE RECIPE - BBC FOOD
From bbc.co.uk
IN SEASON: HOW TO MAKE A VENISON RIB ROAST - FOOD REPUBLIC
From foodrepublic.com
BEST ROASTED RACK OF VENISON WITH SAUTEED PURPLE ... - FOOD …
From foodnetwork.ca
HERB CRUSTED ROASTED RACK OF VENISON - ANY FOOD RECIPE
From anyfoodrecipe.com
BACON-WRAPPED RACK OF VENISON - FOOD & WINE
From foodandwine.com
TOM KITCHIN’S ROASTED RACK OF VENISON WITH SPICED RED CABBAGE
From thewordrobe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love