ROAST RACK OF VENISON

Roast Rack of Venison image

Provided by TOOLBELT DIVA

Categories Deer

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Previous Next

1 tablespoon juniper berries
1 teaspoon caraway seed
2 teaspoons black peppercorns
2 tablespoons chopped fresh thyme, stems reserved
2 tablespoons chopped fresh rosemary, stems reserved
4 bay leaves
1 cup dry red wine
4 lbs rack of venison, bone-in (6-8 ribs)
2 tablespoons vegetable oil
1/2 lb carrot, diced
1 head garlic, split into cloves and peeled
2 onions, diced
1 piece celery root, diced
2 teaspoons salt
2 cups beef stock or 2 cups chicken stock
1/2 bunch fresh parsley, chopped

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.