Pistachio Crusted Rack of Venison with a Cranberry, Black Pepper and Sage Reduction Sauce

Total Time:
35 min
10 min
25 min

4 servings

  • 2 racks venison (4 bones each) bones Frenched
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon plus 1/2 teaspoon Emeril's Original Essence, recipe follows
  • 4 tablespoons olive oil
  • 1/2 cup toasted and ground pistachios
  • 1/2 cup bread crumbs
  • 1/3 cup Dijon mustard
  • Cranberry, Black Pepper and Sage Reduction Sauce, recipe follows
  • Fried sage leaves or chopped parsley leaves, for garnish
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Cranberry, Black Pepper, Sage Reduction:
  • 2 teaspoons olive oil
  • 1 tablespoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup dry red wine
  • 2 teaspoons chopped fresh sage leaves
  • 1/4 cup dried cranberries
  • 1 1/2 cups veal stock
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons cold unsalted butter
  • Preheat the oven to 450 degrees F.

  • Season the venison with the salt, pepper and 1 tablespoon of the Essence. Place a 12-inch skillet over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the pan is hot, sear the venison on the bone side for 1 minute. Using tongs, turn the racks and sear on each of the other sides for 1 minute until nicely browned on all sides. Remove racks from the pan and allow to cool completely.

  • In a medium bowl combine the pistachios, bread crumbs, remaining 1/2 teaspoon of Essence and the remaining 2 tablespoons of olive oil. Toss well.

  • Once the ribs are cool enough to handle, rub the racks with the mustard, using about 1 1/2 tablespoons of mustard per rack. Dredge each rack into the bread crumb mixture to evenly coat. Turn down the oven temperature to 400 degrees F. Place the racks in a skillet and roast in the oven 15 to 20 minutes or an instant read thermometer inserted into its center registers 140 degrees F for medium-rare.

  • Slice each venison rack into 4 chops and arrange 2 chops on each of 4 entree-sized plates. Spoon 1/4 cup of the sauce around the plate and garnish with fried fresh sage leaves or chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

Cranberry, Black Pepper, Sage Reduction:
  • Place a 10-inch skillet over medium heat and add the olive oil. Once the oil is hot, add the shallots and garlic. Cook, stirring often, until the shallots are translucent, about 1 minute. Deglaze the pan with the red wine and raise the heat to medium-high. Add the sage and cherries and continue to cook until the wine is reduced to about 2 tablespoons, about 3 minutes. Add the stock to the pan and bring to a boil, reduce to a simmer, and cook until reduced to 1 cup, about 10 minutes. Season with the salt and black pepper and swirl in the cold butter. Serve immediately or cover to keep warm until ready to serve.

  • Yield: 1 cup

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