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Name: Roasted Rack of Venison and Shallots with Dried-Cranberry Gr
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Water; 2 lb Shallots; trimmed and peeled; 1 tb Balsamic vinegar; 1/3 c Dried cranberries;; 1 8-to-11 rib (3- to 4-pound); 1/2 c Beef broth; 2 tb Vegetable oil plus; 2 ts Cornstarch dissolved in 2; 1/2 c Red wine; 1 tb Juniper berries (available

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INGREDIENTS

1/2 c Water
2 lb Shallots; trimmed and peeled
1 tb Balsamic vinegar
1/3 c Dried cranberries;
1 8-to-11 rib (3- to 4-pound)
1/2 c Beef broth
2 tb Vegetable oil plus
2 ts Cornstarch dissolved in 2
1/2 c Red wine
1 tb Juniper berries (available

Servings

INSTRUCTIONS

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet. Preheat the oven to 425F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy. Serves 6 Gourmet December 1993 Posted to recipelu-digest Volume 01 Number 335 by jecraig@lan-inc.com on Dec 2, 97

NOTES

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Roasted Rack of Venison and Shallots with Dried-Cranberry Gr

1/2 c Water
2 lb Shallots; trimmed and peeled
1 tb Balsamic vinegar
1/3 c Dried cranberries;
1 8-to-11 rib (3- to 4-pound)
1/2 c Beef broth
2 tb Vegetable oil plus
2 ts Cornstarch dissolved in 2
1/2 c Red wine
1 tb Juniper berries (available

Venison is best served rare to medium, as it is a very lean meat that  toughens and develops a strong flavor if overcooked. The following recipe  may also be made with a 2 1/2-pound beef fillet.    Preheat the oven to 425F. In a roasting pan large enough to hold the  venison racks without crowding them, toss the shallots with 2 tablespoons  of the oil and salt and pepper to taste and roast them in the middle of the  oven, stirring occasionally, for 25 to 30 minutes, or until they are  golden. Pat the venison dry, season it with salt and pepper, and rub it  generously with the additional oil. Heat a large heavy skillet over high  heat until it is hot and in it sear the venison on all sides. Push the  shallots to the sides of the roasting pan, stand the venison racks in the  middle of the pan, allowing the bones to rest together, and roast the  mixture in the middle of the oven for 23 minutes, or until a meat  thermometer registers 125F., for rare meat. Transfer the racks with  shallots to a platter and let them stand, covered loosely with foil, for 15  minutes. To the roasting pan add the broth, the wine, the water, and the  juniper berries and simmer the mixture, scraping up the brown bits, for 5  minutes. Strain the mixture through a fine sieve set over a small saucepan,  whisk the cornstarch mixture, and add it to the saucepan with the  cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy,  whisking, for 5 minutes. Cut the venison into individual chops and serve it  with the shallots and the gravy.    Serves 6    Gourmet December 1993    Posted to recipelu-digest Volume 01 Number 335 by jecraig@lan-inc.com on  Dec 2, 97

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Nutrition

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Serving Size: 1 Serving (2170g)
Recipe Makes: 1 Servings

Calories: 274
Calories from Fat: 19 (7%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3142.6mg		108 %
Potassium 826.7mg		22 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.9g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 274

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