Pepper Crusted Rack of Venison with Morel Sauce
For those of you who are not hunters, venison is now farm raised and available at your local butcher or supermarket. If they don't have it in stock, just ask and they can order it for you. Besides, this incredible sauce goes well with beef, veal, or any other wild game.
In this recipe, the crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels make the extra effort to find venison chops worth the effort. With Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets or Brussels sprouts, nicely complement this luxurious dish.
Ingredients:
1.5 oz. Glace de Gibier Gold (game stock) reconstituted in 3/4 cup hot water
1 oz. Dried Morel Mushrooms
Salt
1 teaspoon vegetable oil
2 - 4-rib racks of venison, Frenched* and blotted dry
3 tablespoons cracked or coarsely ground black pepper
1/4 cup finely chopped shallots
3/4 cup hearty red wine
1 tablespoon tomato paste
2 sprigs fresh thyme
Chopped parsley, to garnish
Preparation:
Combine reconstituted Glace de Gibier Gold with dried morel mushrooms and soak until softened, about 20 minutes. Strain through a fine sieve, reserving the liquid. Clean mushrooms, if needed. Set aside.
Preheat oven to 375° F.
Heat a large, heavy skillet over medium-high heat. Add oil and soft sear racks to seal the exterior, about 2 minutes. Cool slightly. Season with salt and coat meat with cracked pepper, pressing it into the venison. Roast, flesh side up, until venison is rare or medium-rare, about 20 to 25 minutes.
Remove from oven and pan, keep warm, and allow to rest at least 5 minutes. Add shallots to pan and cook over medium heat until wilted. Pour in red wine, stir up all browned cooking bits, and reduce by half over high heat. Stir in tomato paste, reserved reconstituted game stock and thyme. Reduce by half. Add reserved mushrooms and taste to adjust seasonings. Cut racks into individual chops.
Serve 1-2 chops on each plate, spoon on sauce, sprinkle on parsley, and serve. Pass extra sauce at table.
*FRENCHING - to scrape 1 - 2 inches of meat from the bone ends of a rib roast or rib chops.
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