Title: Rack of Venison with Apple and Szechuan Peppercorn Sauce
Categories: Venison Game
Yield: 1 Servings

3	tb	Vegetable oil
1		Whole 9 rib rack farm raised
		Venison (??? UDD)
		Salt and freshly ground
		Black pepper to taste
2	tb	Unsalted butter
4		Tart apples (such as Granny
		Smith),
		Cored and sliced into
		Eighths
1/2	c	Sugar
1/4	c	Balsamic vinegar
1/2	c	Dry red wine
2	tb	Szechuan peppercorns,
		Toasted and crushed
1/2	c	Game stock or chicken stock
3	tb	Sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet.

Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.

Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

Yield : 4 servings

Michael Lomanaco SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1A25 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä

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