Pistachio Crusted Rack of Venison with a Cranberry, Black Pepper and Sage Reduction Sauce
Show: The Essence of Emeril
Episode: Cooking with Fruit
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- Recipe categories: Game, Venison,
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By deb4003_12083881
Miller Place, 72
on September 06, 2010
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Never cooked venison before. I made this recipe to use venison ribs given to my husband. They were somewhat time consuming to prepare because I had to make the Essence from scratch as well as the pistachio/breadcrumb topping... plus the reduction sauce. It was well worth all the work. I cooked the ribs to 130 degrees and covered then for 10 min before carving. Very tender and juicy. I also substituted low sodium beef broth for the veal stock. The sauce was delicious! Probably not something I will make again because I don't have access to venison, but it was certainly a delicious recipe for anyone needing a recipe for venison ribs.