- 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
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):
- 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
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
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