Venison: Balsamic Glazed Rack of Venison
Source of Recipe
Food & Wine Magazine / January 1997
List of Ingredients
* 2 1-1/4 pound Venison racks, 4 chops each
* 1 tablespoon canola oil
Glaze
* Glaze:
* 1/4 cup balsamic vinegar
* 2 tablespoons olive oil
* 1-1/2 tablespoons ketchup
* 1 tablespoon Worcestershire sauce
* coarsely ground pepper
* kosher salt Recipe
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon salt.
2. Preheat the oven to 450°F. In a nonreactive oven proof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1-1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°F. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
Serves 4.
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