Rack of Venison with Apple and Szechuan Peppercorn Sauce

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Rack of Venison with Apple and Szechuan Peppercorn Sauce Ingredients

3 tb Vegetable oil	1/4 c Balsamic vinegar
1 Rib rack farm raised venison	1/2 c Dry red wine
Salt and freshly ground	2 tb Szechuan peppercorns,
2 tb Unsalted butter	1/2 c Game stock or chicken stock
4 Tart apples (such as Granny	3 tb Sweet butter
1/2 c Sugar

Instructions for Rack of Venison with Apple and Szechuan Peppercorn Sauce

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. 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 a nd 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. 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 s licing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. >From Michaels Place Show # 1A25 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" on Mar 21, 1997

Main Ingredient: ChickenCuisine: Uncategorized