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

1. 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.
2. Preheat the oven to 450u0b0.
3. 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.
4. 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.
5. 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.
6. Serve 2 venison chops per person, with the reduced glace around the periphery. Accompanying side dishes:
7. Mashed red potatoes (made with butter and whipping cream)
8. Glazed carrots
9. 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)