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Gallery Roasted Rack of Venison and Pomegranate Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 tablespoon juniper berries 1 tablespoon Szechuan peppercorns 1 tablespoon black peppercorns 1 tablespoon dried thyme 1/4 rack of venison, 4 chops (about 2 pounds) 1/2 cup pomegranate juice Kosher salt Parsley, for garnish

Gallery Roasted Rack of Venison and Pomegranate Sauce

Recipe Summary Servings: 4

Roasted Rack of Venison and Pomegranate Sauce

Roasted Rack of Venison and Pomegranate Sauce

Roasted Rack of Venison and Pomegranate Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon juniper berries 1 tablespoon Szechuan peppercorns 1 tablespoon black peppercorns 1 tablespoon dried thyme 1/4 rack of venison, 4 chops (about 2 pounds) 1/2 cup pomegranate juice Kosher salt Parsley, for garnish

Directions

Preheat the oven to 425 degrees.

Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.

Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.

Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.

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All Reviews for Roasted Rack of Venison and Pomegranate Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Rack of Venison and Pomegranate Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest