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Brown Sugar Venison Rack




Source of Recipe


Indian Fields Tavern, Charles City, Virginia


List of Ingredients




2 lb. venison rack
4 oz. toasted pistachios, coarsely chopped
3 oz. cognac
2 oz. dark brown sugar
2 oz. heavy cream
1 oz. clarified butter
1 oz. softened butter
honey to taste
salt and pepper to taste

Recipe



Have your butcher clean the bone on the venison rack. Season with salt and pepper. Mix together honey and dark brown sugar to make a paste. Brush rack with mixture, then crust with pistachios.

Have clarified butter in saucepan. Pan-sear rack until sugar begins to caramelize and pistachio nuts begin to brown. Finish in oven to desired degree of doneness. Deglaze pan with cognac, then add heavy cream. Finish by stirring in softened butter.