Rack of venison with apple and szechuan peppercorn sauce recipe

Step by Step

Step 1

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet.

Step 2

Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.

Step 3

Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

Ingredient

Dry red wine

2 cup 2 cup
Unsalted butter

2 tablespoons 2 tablespoons
Balsamic vinegar

4 cup 4 cup
Vegetable oil

3 tablespoons 3 tablespoons
Sugar

2 cup 2 cup
Apples (such as granny smith)

4 tart 4 tart
Szechuan peppercorns

2 tablespoons 2 tablespoons
Game stock or chicken stock

2 cup 2 cup
9 rib rack farm raised venison

1 whole 1 whole
Sweet butter

3 tablespoons 3 tablespoons

Rack of venison with apple and szechuan peppercorn sauce recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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