Recipe courtesy of Michael Lomonaco

Rack of Venison with Apple and Szechuan Peppercorn Sauce

  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

3 tablespoons vegetable oil

1 whole 9 rib rack farm raised venison

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter

4 tart apples (such as Granny Smith), cored and sliced into eighths

1/2 cup sugar

1/4 cup balsamic vinegar

1/2 cup dry red wine

2 tablespoons Szechuan peppercorns, toasted and crushed

1/2 cup game stock or chicken stock

3 tablespoons sweet butter

Directions

  1. Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet.
  2. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.
  3. Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.
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