Balsamic Glazed Rack Of Venison
- Ingredients:
- 2 1-1/4 pound Venison racks, 4 chops each
- 1 tablespoon canola oil
- Glaze:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1-1/2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- coarsely ground pepper
- kosher salt
- 1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teshtmloon salt.
- 2. Preheat the oven to 450u0b0F. In a nonreactive oven proof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1-1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125u0b0F. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
- 3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
ingredients, canola oil, ubc, olive oil, ketchup, worcestershire sauce, ground pepper, kosher salt
Taken from www.epicurious.com/recipes/member/views/balsamic-glazed-rack-of-venison-1252123 (may not work)