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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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


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.

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.

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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