Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Push the shallots to the sides of the roasting pan, stand the venison crown in the middle of the pan. Mound stuffing in center of roast in the middle of the oven for 25 to 30 minutes, or until a meat thermometer registers 125 degrees, for rare meat. Transfer the racks with shallots to a planter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar and salt and pepper to taste. Simmer the gravy, whisking for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

IDEAS YOU'LL LOVE

Rack of Lamb

Recipe courtesy of Ina Garten

Herb Roasted Pork Loin with Parsley Shallot Sauce

Recipe courtesy of Ellie Krieger

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Roast Leg of Lamb

Roasted Green Beans

Recipe courtesy of Ree Drummond

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Roasted Cauliflower Steaks

Recipe courtesy of Valerie Bertinelli

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking