Reviews (1) Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: 1 stars 09/03/2017 This looked very promising....until the 'Rub' happened. It was so over the top over-spiced. The sauce was tasty, the meat was done to perfection....but, the rub overpowered the meat to the point that it was mouth burning. This is so sad because the meat was an expensive purchase. Sadly I followed the recipe and the fabulous venison got overpowered by pepper. If I were to ever try this again, I'd just omit that horrible pepper/juniper berries rub. Why would you ask for that amount of 'rub'? I used less than half the required amount and it was still overpowering. One star at the most is accurate. Total fail for such an expensive piece of meat.
Back to Roasted Rack of Venison with Red Currant and Cranberry Sauce All Reviews for Roasted Rack of Venison with Red Currant and Cranberry Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Rack of Venison with Red Currant and Cranberry Sauce Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 cups veal or beef stock, preferably homemade 2 dried bay leaves 1 bunch fresh thyme 3/4 cup ruby port wine 1 one-inch piece fresh ginger, peeled and chopped 1/2 cup red-currant jam 4 tablespoons whole black peppercorns 4 tablespoons whole juniper berries 4 tablespoons dried rosemary 1 tablespoon salt 1 tablespoon olive oil 1 tablespoon plus 2 teaspoons butter 2 (1 1/2 to 2 pounds each) racks venison, well trimmed 2 teaspoons all-purpose flour 1 cup fresh or frozen cranberries
Cook’s Notes You can also use this recipe to make rack of lamb; choose racks that are about 1 1/2 pounds each, and cook 25 to 28 minutes for medium-rare.
Gallery Roasted Rack of Venison with Red Currant and Cranberry Sauce
Recipe Summary Servings: 6
Gallery
Roasted Rack of Venison with Red Currant and Cranberry Sauce
Roasted Rack of Venison with Red Currant and Cranberry Sauce
Roasted Rack of Venison with Red Currant and Cranberry Sauce
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 cups veal or beef stock, preferably homemade 2 dried bay leaves 1 bunch fresh thyme 3/4 cup ruby port wine 1 one-inch piece fresh ginger, peeled and chopped 1/2 cup red-currant jam 4 tablespoons whole black peppercorns 4 tablespoons whole juniper berries 4 tablespoons dried rosemary 1 tablespoon salt 1 tablespoon olive oil 1 tablespoon plus 2 teaspoons butter 2 (1 1/2 to 2 pounds each) racks venison, well trimmed 2 teaspoons all-purpose flour 1 cup fresh or frozen cranberries
Directions
Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.
Cook’s Notes You can also use this recipe to make rack of lamb; choose racks that are about 1 1/2 pounds each, and cook 25 to 28 minutes for medium-rare.
Cook’s Notes
You can also use this recipe to make rack of lamb; choose racks that are about 1 1/2 pounds each, and cook 25 to 28 minutes for medium-rare.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 1 stars 09/03/2017 This looked very promising....until the 'Rub' happened. It was so over the top over-spiced. The sauce was tasty, the meat was done to perfection....but, the rub overpowered the meat to the point that it was mouth burning. This is so sad because the meat was an expensive purchase. Sadly I followed the recipe and the fabulous venison got overpowered by pepper. If I were to ever try this again, I'd just omit that horrible pepper/juniper berries rub. Why would you ask for that amount of 'rub'? I used less than half the required amount and it was still overpowering. One star at the most is accurate. Total fail for such an expensive piece of meat.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
Add Rating & Review
10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 1 stars 09/03/2017 This looked very promising....until the 'Rub' happened. It was so over the top over-spiced. The sauce was tasty, the meat was done to perfection....but, the rub overpowered the meat to the point that it was mouth burning. This is so sad because the meat was an expensive purchase. Sadly I followed the recipe and the fabulous venison got overpowered by pepper. If I were to ever try this again, I'd just omit that horrible pepper/juniper berries rub. Why would you ask for that amount of 'rub'? I used less than half the required amount and it was still overpowering. One star at the most is accurate. Total fail for such an expensive piece of meat.Martha Stewart Member
Rating: 1 stars 09/03/2017
This looked very promising….until the ‘Rub’ happened. It was so over the top over-spiced. The sauce was tasty, the meat was done to perfection….but, the rub overpowered the meat to the point that it was mouth burning. This is so sad because the meat was an expensive purchase. Sadly I followed the recipe and the fabulous venison got overpowered by pepper. If I were to ever try this again, I’d just omit that horrible pepper/juniper berries rub. Why would you ask for that amount of ‘rub’? I used less than half the required amount and it was still overpowering. One star at the most is accurate. Total fail for such an expensive piece of meat.
Rating: 1 stars
All Reviews for Roasted Rack of Venison with Red Currant and Cranberry Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Rack of Venison with Red Currant and Cranberry Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
