Archive for the ‘Rack’ Category

Roasted Rack of Venison with Shiraz Peppercorn Sauce

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Roasted Rack of Venison with Shiraz Peppercorn Sauce
 
Author:

Recipe type: Entree
Cuisine: American
Serves: 2
Prep time:
Total time:

 
Roasted Rack of Venison with Asparagus, Mushroom and Lemon Risotto, and Shiraz Wine Peppercorn Sauce
Ingredients
  • Venison Rack With Shiraz Wine Peppercorn Sauce
  • 2 Fresh Wild Caught Racks of Venison, Bone In
  • 1 tsp Mustard Powder
  • 1 tbsp Cracked Black Pepper
  • 1 ½ tsp Fine Sea Salt
  • 2 tbsp Olive Oil
  • 2 oz Spanish Onion Medium Dice
  • 1 oz Whole dried Peppercorns
  • ¼ Cup Shiraz or your Favorite Red Wine
  • 1 Cup Venison or Beef Broth
  • ¼ tsp cornstarch slurry
  • 2 oz Unsalted Butter
  • Salt tt
  • Pepper tt
  • Risotto
  • 2 tbsp Olive Oil
  • 1 Medium Sized Spanish Onion, Diced Medium
  • 1 tsp Fresh Minced Garlic
  • 1 Red Bell Pepper, Diced Fine
  • 1 Bunch Fresh Asparagus, Peeled and Cut into ¼ Inch pieces
  • 8 oz Button Mushrooms Sliced
  • 1 Cup Arborio Rice
  • 1 Qt Venison or Beef Broth as a substitute
  • 4 oz Unsalted Butter
  • 2 oz Pecorino Romano, Grated
  • 1 tsp fresh lemon zest
  • Salt and Pepper

Instructions
  1. Venison: Preheat oven to 350 degrees. Rub the racks with the spices evenly and set aside. Heat a medium sized skillet with the olive oil and sear the racks until golden brown on all sides.Reserve the pan with the juices. Remove the racks to a baking tray and bake in the oven for 5 minutes for medium rare. Let the racks cool for five minutes before slicing.
  2. Sauce: In a small sauce pan with the olive oil, saute the onions and peppercorns for 4 mins until onions are caramelized. Add the Shiraz and reduce by half. Add the broth and reduce by ¾ volume. Add the slurry and simmer for 1 minute. Whisk in the butter and season to taste with salt and pepper.
  3. Risotto: In a medium sized saute pan heat the oil and saute the onions and garlic until translucent. Add the peppers, asparagus, mushrooms and cook for 3 minutes. Add the rice and stir in the stock over medium heat 1 cup at a time until the rice is just tender. Stir in the butter, pecorino and lemon zest and season to taste with salt and pepper. Keep Warm

Notes
This delicious recipe was submitted by Chef Jason Cappetta of Ottimo Cafe in Howell, New Jersey.

 

 

 

 

 

Calling All Venison Recipes!

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Calling All Venison Recipes!

 

We’ve got some exciting news: We will be updating our website shortly and want YOU to be a part of it! Join our community and contribute to our NEW library of recipes from fellow venison lovers! Do you have a family recipe that’s always a huge hit at parties? Or an experimentation that went wonderfully well? Tell us about it! It could be an entree, marinade, sausage recipe, appetizer, lunch salad, midnight snack, anything!

 

So many people today are turned off by the idea of eating – let alone cooking with – venison. They are intimidated by all the rumors about venison being “always overcooked”, “tough” or “gamey tasting”. People with  health conscious diets are aware of the fact that venison is one of the leanest, most nutrition-packed proteins you can find, however they are scared to cook with it for fear of ruining it. We’re here to debunk those myths and to let people know that VENISON IS DELICIOUS AND NOT SCARY TO COOK WITH! With the right ingredients and basic tools, venison can be a very rich, tender, and lean protein that can easily swap out fattier beef and pork in most meals. Venison can even be a secret weapon: use venison instead of beef in a meal prepared for a picky eater, don’t tell them what you’ve done, and see if they notice the difference! We bet that if they do notice, they’ll think you’ve improved the recipe, but they won’t quite be able to put their finger on how you did! At least, that’s our experience with Michigan Whitetail venison. But getting back to the recipes themselves….

 

How to Submit a Recipe:

  1. Have a tasty venison recipe.
  2. Have a photo of said tasty venison recipe.
  3. Email me – kate@michiganvenison.com – to receive Recipe Card Submission Form*.
  4. Fill out Form.
  5. Send Form and photo back to me.
  6. That’s it!

*Our Form is basic and easy to fill out. Once our new Recipe Library is up and running, you will be able to access the form directly.

 

Benefits of Submitting a Recipe:

If you are generous enough to share a recipe with us, we will give you due credit on our site by letting our community know you were the one who submitted it. On top of that, our library will include a feature that allows viewers to rate your recipe! You will be able to see how many people tried and fell in love with your recipe, and learn about if and how they tweaked it to make it perfect for their personal palate. We think this will be a great way for people to connect and share best practices when it comes to enhancing and perfecting their arsenal of veni recipes.

No need to wait until the site is updated! Email me today!

Thanks!