Rack of Venison with Apple & Szechuan Peppercorn Sauce
adapted from Chef Michael Lomonaco
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
- 1/4 oz of Glace de Gibier Gold (venison stock) or Glace de Poulet Gold (roasted chicken stock) reconstituted with 4 ounces of hot water
- 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 reconstituted 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.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
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