Rack Of Venison With Apple And Szechuan Peppercorn Sauce Recipes
RACK OF VENISON
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat a grill or a grill pan on high heat.
- Rub venison with vegetable oil and season with salt and pepper. Place on the grill or a grill pan and cook over high heat for 4 to 5 minutes on each side. Remove the venison from the hot part of the grill and place them on low heat. Grill for another 5 to 6 minutes, until medium rare. Serve with lingonberries.
PEPPERCORN SAUCE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
ROAST RACK OF VENISON WITH SMOKED BARBECUE SAUCE
Provided by Food Network
Yield 2 to 4 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Season venison with salt and pepper. Heat a few tablespoons oil in a large heavy-bottomed skillet. Add venison and sear well on all sides, about 5 minutes in all. Transfer venison rack to a roasting pan and roast 20 to 25 minutes per pound, for medium rare, basting frequently with pan drippings. When meat registers 130 to 140 degrees F on a meat thermometer, remove it to a carving board and cover loosely with foil. Let rack rest for at least 10 minutes before carving. Serve with heated homemade or prepared barbecue sauce.;
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