Roast rack of venison with wild mushrooms - bon appetit
4 to 6 servi
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | 2 3/4-lb rack of venison, trimmed, boned, bones reserved | |
| 1 | small | Onion, chopped |
| 1 | small | Leek, chopped |
| 1 | Carrot, chopped | |
| 4 | cups | Water |
| 1½ | cup | Dry red wine |
| 1 | cup | Canned low-salt chicken broth |
| 1 | cup | Canned beef broth |
| 2 | Bay leaves | |
| 1 | Sprig fresh thyme | |
| 1 | Garlic clove, chopped | |
| 6 | Juniper berries | |
| 6 | Whole black peppercorns | |
| 8 | tablespoons | (1 stick) chilled butter |
| 1 | pounds | Fresh wild mushrooms, stemmed, caps sliced |
Directions
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 1½ hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to ¾ 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 & <gg> Submitted By MICHAEL ORCHEKOWSKI On 11-27-94