Rack Of Venison With Apple And Szechuan Peppercorn Sauce
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
44
Sourness
33
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1
Salt2 tbsps
Unsalted Butter1 cup
Sugar1 cup
Balsamic Vinegar1 cup
Red Wine (dry)1 cup
Stock (game)3 tbsps
Sweet ButterDirections:
1
Heat the oil in a skillet over medium heat until hot
2
Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides
3
Remove the venison from the skillet and place in a roasting pan
4
Pour off and discard the oil from the skillet
5
Over medium high heat, add 2 tablespoons butter to the skillet
6
When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes
7
Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half
8
Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock
9
Return to a boil, and reduce the stock for another minute
10
Keep the sauce warm while the venison finishes cooking
11
When ready to serve swirl the butter into the sauce
12
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
13
Remove from oven and let rest 5 minutes before slicing into chops
14
Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving