Balsamic Glazed Rack Of Venison
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 Tbs tomato paste
- 1 tablespoon Worcestershire sauce
- Coarsely ground pepper & salt to taste
- 2 Tbs canola oil
- One or two venison racks, 4 chops each, Frenched
- 1/4 cup red wine
- In a glass bowl, combine the balsamic vinegar, olive oil, tomato paste, Worcestershire sauce, 1/2 tablespoon of pepper and 1/4 teaspoon of salt.
- Preheat the oven to 450u0b0.
- In a nonreactive ovenproof 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 2 minutes per side. Brush with the glaze and put the skillet in the oven.
- Roast for about 20 minutes, brushing the racks 2 more times with the glaze, until the meat is rare (125-130oF). Cover with foil and let rest on a warm plate for 10 minutes.
- Place the skillet over medium-high heat and deglaze with the red wine. When the flames have passed, pour in the remaining balsamic glaze add reduce to a medium thick gravy consistency.
- Serve 2 venison chops per person, with the reduced glace around the periphery. Accompanying side dishes:
- Mashed red potatoes (made with butter and whipping cream)
- Glazed carrots
- Deep red wine - cabernet sauvignon or old vine zinfandel
balsamic vinegar, olive oil, tomato, worcestershire sauce, ground pepper, canola oil, chops, ubc
Taken from www.epicurious.com/recipes/member/views/balsamic-glazed-rack-of-venison-50027316 (may not work)