Pepper-Crusted Rack of Venison with Morel Sauce
4 to 6
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 Viande Gold®, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or brussels sprouts, would nicely complement this luxurious dish.
1 1/2 ounces Glace de Viande Gold® dissolved in ¾ cup hot water
1 ounce dried morels or other wild mushrooms, rinsed
2 4-rib racks of venison, Frenched and blotted dry
1 tablespoon vegetable oil
3 tablespoons cracked or coarsely ground black pepper
1/4 cup finely chopped shallots (about 4 medium shallots)
¾ cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
1 tablespoon tomato paste
2 sprigs fresh thyme
Chopped parsley for garnish
Combine the diluted Glace de Viande Gold® with the wild mushrooms, and soak until the mushrooms have softened, about 20 minutes. Strain through a fine sieve, reserving the liquid. Clean the mushrooms to remove grit, if needed, and set aside.
Preheat the oven to 375°. Season the venison with salt. Heat a large, heavy skillet over medium-high heat. Add the oil to the pan, then add the racks and brown them on both sides. Remove the venison from the pan, let it cool slightly, and, using a cupping motion, coat the venison with cracked pepper, pressing it into the meat.
Roast, flesh side up, until the venison is rare or medium-rare, about 20 to 25 minutes. Transfer the venison to a platter and cover it loosely with aluminum foil.
Add the shallots to the pan and cook over medium heat until they are wilted. Pour in the red wine, stirring to loosen the browned cooking bits from the pan, and bring the mixture to a boil over high heat. Cook until the wine is reduced to about 6 tablespoons.
Stir in the tomato paste, the reserved Glace de Viande Gold®, and thyme. Boil until the liquid is about half its original volume.
Add the reserved mushrooms and season the sauce to taste with salt and pepper.
Cut the racks into individual chops. Serve 1-2 chops on each plate, spoon on some sauce, and sprinkle with parsley. Pass extra sauce at the table.
Crack the peppercorns with a mortar and pestle, or place them in a plastic bag, seal the bag, and crush them with the flat side of a meat mallet.
Wine Pairing: Rhone red wine, California Zinfandel, or Shiraz/Syrah