Recipe courtesy of Michael Lomonaco
Rack of Venison with Apple and Szechuan Peppercorn Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 56
- Dietary Fiber
- 6
- Sugar
- 45
- Protein
- 13
- Cholesterol
- 48
- Sodium
- 832
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
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
- 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.