Rack of venison with apple and szechuan peppercorn sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | Rib rack farm raised venison | |
| Salt and freshly ground black pepper, to taste | ||
| 2 | tablespoons | Unsalted butter |
| 4 | Tart apples (such as Granny Smith), cored and sliced into eighths | |
| ½ | cup | Sugar |
| ¼ | cup | Balsamic vinegar |
| ½ | cup | Dry red wine |
| 2 | tablespoons | Szechuan peppercorns, toasted and crushed |
| ½ | cup | Game stock or chicken stock |
| 3 | tablespoons | Sweet butter |
Directions
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 a nd 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 s licing into chops.
Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.
>From Michael's Place Show # 1A25 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997