Roasted Rack of Venison with Shiraz Peppercorn Sauce

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Roasted Rack of Venison with Shiraz Peppercorn Sauce

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
  • 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

  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

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






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