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Recipe Detail Page
Slow Roasted Venison Rack with Lingonberry Sauce
Holiday 2009
Lean and healthy, venison is a very popular meat in Sweden, as it is here. Through experimentation, I have found that slow roasting makes it much more succulent than the high-heat method. If lingonberry jam or jelly is not available, redcurrant jelly makes a good substitute.
Serves 6
¼ cup (50 mL) olive oil
2 racks venison
1 tbsp (15 mL) Dijon mustard
2 tbsp (25 mL) lingonberry jelly
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) chili flakes
Salt and freshly ground pepper
1 cup (250 mL) fresh bread crumbs
2 tbsp (25 mL) chopped parsley
Sauce
½ cup (125 mL) port
2 cups (500 mL) chicken stock
1 tbsp (15 mL) lingonberry jelly
1. Heat a skillet over high heat and add 1 tbsp (15 mL) olive oil. Sear racks, fat-side down, for 2 minutes. Then turn over and sear another 1 minute on the second side.
2. Combine mustard, lingonberry jelly, cinnamon, ginger, chili flakes, and 2 tbsp (25 mL) olive oil. Brush over venison racks and leave for 1 hour. Season venison with salt and pepper.
3. Preheat oven to 325°F (160°C).
4. Toss bread crumbs with parsley and remaining 1 tbsp (15 mL) olive oil and season with salt and pepper. Pat bread crumbs over top of racks. Place in a roasting pan and roast for 45 minutes or until medium-rare. Remove from oven and let rest for 10 minutes.
5. Drain fat from skillet, add port and bring to boil. Add stock and boil for 3 minutes or until thickened slightly. Stir in lingonberry jelly. Simmer for 1 minute to combine tastes.
6. Cut racks into chops (remove string if the racks are tied) and serve with sauce.
Serves 6
