| previous | next |
Title: Roast Rack of Venison with Wild Mushrooms - B
Categories: Entree Game Mushroom
Yield: 4 To 6 servi
| 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 |
Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 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 swiet 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; saute 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.
Bon Appetit/October/94 Scanned & edited by Di Pahl & previous next