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Email to Master Chef Don F. Easley Jr.      

    Balsamic Glazed Rack of Venison

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 4

    List of Ingredients

    2 1-1/4 pound Venison racks, 4 chops each
    1 tablespoon canola oil

    Glaze:

    ¼ 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, ½ tablespoon of pepper and ¾ teshtmloon 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.

 

 

 


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