Monday, February 20, 2006

Venison Dinner Party-Part 4-The Venison!

Click image to enlarge.

Now for the pièce de résistance...the roasted Rack of Venison!! You can buy venison at specialty butcher shops and there are places online as well. I got mine at Savenor's Market in Cambridge (details at bottom of page). Order a few days ahead!

Roasted Rack of Venison with Red Currant and Cranberry Sauce
This recipe is one of Martha Stewart's.

Serves 6

4 cups Homemade Beef Stock
2 dried bay leaves
1 bunch fresh thyme
3/4 cup ruby port wine
1 one-inch piece fresh ginger, peeled and chopped
1/2 cup red currant (or black currant) jam
4 tablespoons whole black peppercorns
4 tablespoons whole juniper berries
4 tablespoons dried rosemary
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
2 racks (1 1/2 to 2 pounds each) venison, well trimmed (the racks I purchased were more like 2 - 3 pounds each which is what you might find more readily available)
2 teaspoons all-purpose flour
1 cup fresh or frozen cranberries

How to:
1. 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.

2. Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.

3. Heat oven to 350°. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.

4. 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.

5. Roast venison 30 to 35 minutes for medium rare (NOTE: I found it takes more like 45-50 minutes. Use a meat thermoter. Temperature should be 150 - 160 degrees when you take it out of the oven). Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.

6. 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.

Venison Source:
Savenor's Market
92 Kirkland Street, Cambridge, 617.723.MEAT
160 Charles Street, Boston, MA, 617.576.MEAT

NOTE: If you would like all the recipes in the Venison Dinner Party menu in a text only format, you can download a pdf called "venisondinnerrecipes.pdf" here.


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