Pistachio Crusted Rack of Venison with a Cranberry, Black Pepper and Sage Reduction Sauce

• 2 racks venison (4 bones each) bones Frenched
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon plus 1/2 teaspoon Emeril's Original Essence, recipe follows
• 4 tablespoons olive oil
• 1/2 cup toasted and ground pistachios
• 1/2 cup bread crumbs
• 1/3 cup Dijon mustard
• Cranberry, Black Pepper and Sage Reduction Sauce, recipe follows
• Fried sage leaves or chopped parsley leaves, for garnish
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 teaspoons olive oil
• 1 tablespoon minced shallots
• 1/2 teaspoon minced garlic
• 1/2 cup dry red wine
• 2 teaspoons chopped fresh sage leaves
• 1/4 cup dried cranberries
• 1 1/2 cups veal stock
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons cold unsalted butter

1. Preheat the oven to 450 degrees F.
2. Season the venison with the salt, pepper and 1 tablespoon of the Essence.
3. Place a 12-inch skillet over medium-high heat.
4. Add 2 tablespoons of the olive oil to the pan and once the pan is hot, sear the venison on the bone side for 1 minute.
5. Using tongs, turn the racks and sear on each of the other sides for 1 minute until nicely browned on all sides.
6. Remove racks from the pan and allow to cool completely.
7. In a medium bowl combine the pistachios, bread crumbs, remaining 1/2 teaspoon of Essence and the remaining 2 tablespoons of olive oil.
8. Toss well.
9. Once the ribs are cool enough to handle, rub the racks with the mustard, using about 1 1/2 tablespoons of mustard per rack.
10. Dredge each rack into the bread crumb mixture to evenly coat.
11. Turn down the oven temperature to 400 degrees F. Place the racks in a skillet and roast in the oven 15 to 20 minutes or an instant read thermometer inserted into its center registers 140 degrees F for medium-rare.
12. Slice each venison rack into 4 chops and arrange 2 chops on each of 4 entree-sized plates.
13. Spoon 1/4 cup of the sauce around the plate and garnish with fried fresh sage leaves or chopped parsley.
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Place a 10-inch skillet over medium heat and add the olive oil.
17. Once the oil is hot, add the shallots and garlic.
18. Cook, stirring often, until the shallots are translucent, about 1 minute.
19. Deglaze the pan with the red wine and raise the heat to medium-high.
20. Add the sage and cherries and continue to cook until the wine is reduced to about 2 tablespoons, about 3 minutes.
21. Add the stock to the pan and bring to a boil, reduce to a simmer, and cook until reduced to 1 cup, about 10 minutes.
22. Season with the salt and black pepper and swirl in the cold butter.
23. Serve immediately or cover to keep warm until ready to serve.
24. Yield: 1 cup

bones frenched, salt, freshly cracked black pepper, olive oil, pistachios, bread crumbs, mustard, reduction sauce, sage, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, olive oil, shallots, garlic, red wine, sage, cranberries, veal stock, kosher salt, freshly ground black pepper, cold unsalted butter

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pistachio-crusted-rack-of-venison-with-a-cranberry-black-pepper-and-sage-reduction-sauce-recipe.html (may not work)