Monthly Archives: July 2014

Roasted vension rib rack with pomegranate balsamic reduction

Time to finish your hunters education kids. You have a month and a half before deer hunting season begins… or if the idea of killing a deer,  field dressing it,  and dragging it back to your car is hard to handle,  you can head to your favorite local butcher. I am lucky enough to have such a butcher right in my neighborhood.

Venison is kinda gamey.  Certain herb combinations counteract that gamey flavor.  I chose Juniper and rosemary for this. Most sites will suggest this cut of venison be made rare to medium rare, I found that if you absolutely love a  gamey cut that’s the way to go. But if have had a recent haggis experiment, and want that flavor a little more subtle, make that cut medium rare to medium.

1 venison rib rack

1 tsp salt and 1/2 a tsp+ to salt your meat

1 cup olive oil

1/4 cup white wine vinegar

Juice of 1 lemon

3 cloves garlic

1 shallot

1 tsp fresh ground pepper

5 crushed junipers seeds

3 crushed black cardamon pods

Several sprigs of fresh thyme

several minced sprigs of fresh rosemary

nikon pics2

Salt your rib rack, and let it sit for 15 minutes. Take all of your herbs, garlic, olive oil, lemon, vinegar, and shallot, and toss them into a food processor. After your ribs are finished absorbing the salt, pour your marinade over the meat and that sit in the fridge over night, or for a few hours. Preheat the oven to 375 and roast it for 25-35 minutes, or until the internal temperature reaches 120, take it out, and let it sit for another 15 minutes. After you remove the roast, scrape out the drippings and toss them into a pot to make your gravy.

Venison gravy

Wild mushroom mix

Roast drippings minus the fat

1 cup beef broth

1/2 cup red wine

1 tsp flour mixed well with 1/4 cup of water

Scrape the drippings from the bottom of the roasting rack and put them to a pan with the beef broth and and wine. Bring that to a boil. Once the drippings to dissolve into your broth, allow it to reduce 1/4 of the way. After it reduces, drop the heat to medium and add in half of your flour mixture. As you add it in, begin whisking the mixture until it reaches the desired thickness.

For the pomegranate balsamic reduction

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1 tbs butter

Juice 1 cup of pomegranate seeds (I used my lemon squeezer

1 tsp honey

1/4 cup balsamic vinegar

On low, melt your butter, add in your honey, and combine it. Add in the pomegranate juice and balsalmic and reduce it until it thickens and serve it gingerly over the top of your meat.

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Filed under Exotic meats