Roast Rack of Venison with Wild Mushrooms
Yield: 4 Serving
2 tbsp olive oil
2 3/4-lb rack of venison, trimmed, boned, bones reserved
1 onion, chopped
1 leek, chopped
1 carrot, chopped
4 cups water
1 1/2 cups dry red wine
1 cup canned low-salt chicken broth
1 cup canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tbsp (1 stick) chilled butter
1 lb fresh wild mushrooms, stemmed, caps sliced
Heat oil in heavy large Dutch oven over medium heat. Add bones;
saute until beginning to brown, about 10 minutes. Add onion, leek
and carrot; saute until golden, about 15 minutes. Add 4 cup water,
wine, both broths, bay leaves, thyme, garlic, juniper berries and
peppercorns. Bring to boil, scraping up any browned bits. Reduce
heat to medium low; simmer 1 1/2 hours, skimming occasionally.
Strain into heavy medium saucepan. Boil until reduced to 3/4 C,
about 25 minutes. Season with salt and pepper.
Preheat oven to 425F. Melt 2 Tbsp butter in heavy large ovenproof
skillet over medium-high heat. Season venison with salt and pepper.
Add to skillet; brown on all sides, about 8 minutes. Transfer to
oven; roast venison until thermometer inserted into thickest part
registers 130F for medium rare, about 15 minutes. Transfer to
platter; tent with foil.
Melt 2 Tbsp butter in same skillet over medium-high heat. Add
mushrooms; saute until tender about 5 minutes. Season with salt
and pepper. Bring sauce to simmer. Remove from heat. Add remaining
4 Tbsp butter, 1 T at a time, whisking just until melted. Serve
venison with mushrooms and sauce.