| |
Roast Rack of Venison with Wild Mushrooms | |
|
Ingredients
2 TB olive oil
1 2 3/4-lb rack of venison, trimmed, boned, bones reserved
1 sm. onion, chopped
1 sm. leek, chopped
1 carrot, chopped
4 c water
1 1/2 c dry red wine
1 c canned low-salt chicken broth
1 c canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 TB (1 stick) chilled butter
1 lb. fresh wild mushrooms, stemmed, caps; sliced
Directions
Heat oil in heavy large Dutch oven over medium heat. Add bones; sauté until beginning to brown, about 10 minutes. Add onion, leek and carrot; sauté until golden, about 15 minutes. Add 4 C water, wine, broth, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 ˝ hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper. Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium-high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer it to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil. Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; sauté until tender about 5 minutes. Season with salt and pepper. Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce.
Are you aware that Google is offering +1 to Everyone? Share your +1 with Every One of Your Friends by looking for the +1 on websites everywhere!"
If you liked this site, click
Order Online 24 Hours a Day, 7 Days a Week, 365 Days a Year
|
| |
| |
