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Home > Recipes > With Classic Venison Stock
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Pepper Crusted Rack of Venison with Morel Sauce
Serves: 4-6
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Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or Brussels sprouts, would nicely complement this luxurious dish.
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Ingredients:
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- 1½ oz. (45 g) Glace de
Gibier Gold® + ¾ cup (190 mL) hot water
- 1 oz. (30 g) dried morels or other wild mushrooms
- Salt
- 1 t. (5 mL) vegetable oil
- 2 4-rib racks of venison, Frenched and blotted dry
- 3 T. (45 mL) Tablespoons cracked or coarsely ground black pepper
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- ¼ c. (45 g) finely chopped shallots
- ¾ cup (190 mL) hearty red wine
- 1 T. (15 mL) tomato paste
- 2 sprigs fresh thyme
- Chopped parsley, to garnish
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Combine diluted Glace de Gibier Gold® with wild 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
(190° C). Heat a large, heavy skillet over medium-high heat. Add oil and soft sear racks to seal the exterior, 2 minutes. Cool slightly, season with salt and, using a cupping motion, 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, Glace de Gibier Gold, 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.
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