Roast Rack of Venison

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement