Rack Of Venison With Apple And Szechuan Peppercorn Sauce

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1		Nine-rib farm-raised venison rack
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Unsalted butter
4		Tart apples (such as Granny Smith) - cored, and sliced into eighths
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Balsamic vinegar
1/2 cup	118ml	Dry red wine
2 tablespoons	30ml	Szechuan peppercorns - toasted and crushed
1/2 cup	118ml	Game stock or chicken stock
3 tablespoons	45ml	Sweet butter

Recipe Instructions

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet.

Over medium-high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.

Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium-rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A25 broadcast 03-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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