Maple Roasted Rack Of Venison Recipes

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ROASTED RACK OF VENISON



Roasted Rack of Venison image

This is based on a recipe from the book, Venison, Recipes from the Readers of Sports Afield, a book my DH and I purchased recently at LL Beans in Freeport, Maine. Henry Sinkus, its editor says, "Simple and elegant, serve with fresh vegetables and steamed potatoes." Even in Maine this isn't a cheap dish -- we serve it around the holidays.

Provided by mersaydees

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs rack of venison (8-bones)
3 tablespoons buffalo wing sauce (mild or hot)
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

Steps:

  • Combine dry rub ingredients. Store unused portions for later use.
  • Brush wing sauce over venison rack, and dust with dry rub mix.
  • Place venison rack in shallow bowl or pan. Cover and marinate for 20 minutes.
  • Preheat oven to 400 degrees F.
  • On an outdoor grill heated to medium-high, cook the venison rack for 2 minutes per side, turning each side a quarter turn each minute.
  • Place the rack in a baking dish and roast in oven for 15 minutes for medium-rare ribs.
  • After removing from oven, allow rack to rest 10 to 12 minutes before carving.

Nutrition Facts : Calories 381.6, Fat 9.2, SaturatedFat 2.2, Cholesterol 61.2, Sodium 0.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 73.3

ROAST RACK OF VENISON



Roast Rack of Venison image

Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Recipe #63146, Recipe #63147, and Recipe #63148. Wine suggestion: an earthy red Rhone followed by champagne with dessert.

Provided by TOOLBELT DIVA

Categories     Deer

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon juniper berries
1 teaspoon caraway seed
2 teaspoons black peppercorns
2 tablespoons chopped fresh thyme, stems reserved
2 tablespoons chopped fresh rosemary, stems reserved
4 bay leaves
1 cup dry red wine
4 lbs rack of venison, bone-in (6-8 ribs)
2 tablespoons vegetable oil
1/2 lb carrot, diced
1 head garlic, split into cloves and peeled
2 onions, diced
1 piece celery root, diced
2 teaspoons salt
2 cups beef stock or 2 cups chicken stock
1/2 bunch fresh parsley, chopped

Steps:

  • THE MARINADE.
  • Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
  • Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
  • THE REST.
  • Preheat oven to 375°F (between 180 and 200°C).
  • Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
  • Reserve the marinade.
  • Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat.
  • When cooked, set meat on a rack above a bowl to catch juices.
  • Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
  • Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
  • Strain into a small saucepan, pressing to extract all liquid.
  • Incorporate collected meat juices, reboil and resalt.
  • Spoon onto plates, topping with thick slices of venison.

Nutrition Facts : Calories 466.3, Fat 13.1, SaturatedFat 2.6, Cholesterol 54.4, Sodium 1071.5, Carbohydrate 13.3, Fiber 2.4, Sugar 3.7, Protein 67.7

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY



Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy image

Categories     Berry     Roast     Dried Fruit     Venison     Winter     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 10

an 8- to 11 rib (3- to 4-pound) rack of venison, halved to form two 4- to 6-rib racks and any tough membranes trimmed
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries (available in the spice section of supermarkets), crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries (available at specialty foods shops)
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

MAPLE-ROASTED RACK OF VENISON



Maple-Roasted Rack of Venison image

At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast. The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy - all washed down with an optional beer. This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.

Provided by Oliver Schwaner-Albright

Categories     dinner, one pot, roasts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 4-pound rack of venison, trimmed (see note)
Salt and freshly ground black pepper
Olive oil
1 1/2 cups maple syrup
2 1/2 cups veal stock (see note)
6 sprigs thyme
1 bay leaf
8 peppercorns
2 cloves garlic, peeled
2 tablespoons butter
5 large carrots, peeled and chopped
20 small boiler onions, peeled

Steps:

  • Heat the oven to 400 degrees. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
  • Set a roasting pan over medium-high heat and add the butter. When hot, brown the rack on all sides, then transfer to a plate. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. Flip venison and continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
  • Transfer rack to a cutting board and let rest for 10 minutes. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season sauce to taste with salt and pepper. Slice the venison and serve with vegetables and sauce.

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 8 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1715 milligrams, Sugar 52 grams, TransFat 0 grams

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