RACK OF VENISON STUFFED WITH PECANS, CURRANTS, SAUSAGE, AND PEARS

Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears image

Provided by Bruce Aidells

Yield Makes 4 to 6 servings

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 cup chopped onion
4 ounces sweet Italian sausages, casings removed
Roasted Bosc Pears
1/2 cup pecans, toasted
1/3 cup dried currants
1 teaspoon chopped fresh rosemary
1 2 1/2-pound rack of venison, frenched (8 bones)
2 medium onions, thinly sliced
2 heads of garlic, cloves separated, root ends trimmed, unpeeled
6 fresh rosemary sprigs
1 bunch fresh thyme

Steps:

Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.
Preheat oven to 425°F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into center registers 120°F for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.