Title: Rack of Venison Forestiere
Categories: Game Mushroom
Yield: 4 Servings

4		Trimmed venison racks
2	tb	Olive Oil
1/2	c	Dry red wine
3/4	c	Brown sauce *
1/2	c	Cranberry sauce
2	tb	Chopped parsley
4	oz	Diced mushrooms
4	oz	Pearl onions

Oven Temp: 400øF

Instructions:

1. Preheat oven to 400F.

2. In a heavy pan over high heat, heat olive oil and then brown the racks of venison on meat side. Place the racks on a cooking sheet meat side up and cook for approximately 10 minutes. Meat should be medium cooked. Baste from time to time with oil from the pan.

3. While the venison is cooking, prepare the sauce. Set aside the oil for basting and to the pan, add the diced mushrooms, pearl onions and parsley. Stir and saute for 2 minutes. Then add the wine, brown sauce and cranberry sauce. Bring to a boil, season with salt and pepper.

4. When cooked medium, remove the racks and allow to rest for 3 to 5 minutes. Carve and place on serving plates, bone up. Serve the sauce on the side.

Source/Author: Kelowna Courier / typo Bob Shiells

Notes:

Wine Match: Calona De-Chaunac Merlot

previous

next