Title: Rack of Venison > Red Lion Inn, Boulder Co
Categories: Game Venison
Yield: 1 Servings

1		Rack of venison
2	qt	Buttermilk; or more
		; salt and pepper
5	sl	Bacon
3	tb	Butter
2	md	Carrots; diced
2		Celery stalks; diced
1	lg	Onion; diced
5		Parsley sprigs
1/4	ts	;salt
1/4	ts	;pepper
5		Juniper berries; crushed
1	pt	Sour cream
2	tb	Madeira

Marinate meat 2 days in buttermilk to cover. Remove skin off rack and season with salt and pepper. Wrap bacon around rack. Brown on all sides in butter in a large Dutch oven. Add veggies and all ingredients except sour cream and Madeira. Add just enough water to prevent scorching. Bake at 350 for 1 1/4 hr or until tender. Strain sauce and add sour cream and Madeira to it; this sauce may be thickened with a liaison as desired (thicken before adding sour cream).

Serve rack with sauce, with red cabbage on the side.

From: mloo@juno.com (Michael Loo)

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