Pepper Crusted Rack of Venison with Morel Sauce

By on November 19, 2000

Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. Use our Glace de Gibier, for a heady sauce is so simple to make! Serve with vegetables such as sautéed carrots and steamed broccoli florets, or Brussels sprouts.

Pepper Crusted Rack of Venison with Morel Sauce
 
Prep time
Cook time
Total time
 
Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. Use our Glace de Gibier, for a heady sauce is so simple to make! Serve with vegetables such as sautéed carrots and steamed broccoli florets, or Brussels sprouts.
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1½ oz Glace de Gibier Gold® (Game or Venison Stock)+ ¾ cup hot water ***
  • 1 oz dried morels or other dried wild mushrooms ***
  • salt
  • 1 tsp vegetable oil
  • 2 4-rib racks of venison, Frenched and blotted dry
  • 3 tbs cracked or coarsely ground black pepper
  • ¼ cup shallots, finely chopped
  • ¾ cup hearty red wine
  • 1 tbs tomato paste
  • 2 sprigs fresh thyme,
  • chopped parsley, to garnish
Instructions
  1. Dilute Glace de Gibier Gold® with hot water.
  2. Soak dried wild mushrooms in warm water until softened, about 20 minutes.
  3. Strain through a fine sieve, reserving the liquid and set aside.
  4. Preheat oven to 375°F.
  5. Heat a large, heavy skillet over medium-high heat. Add oil and lightly sear racks to seal the exterior, 2 minutes. Remove from pan to dish and allow to slightly cool.
  6. Season with salt and cracked pepper pressing it into the venison.
  7. Drain and wipe pan lightly with paper towel. Return rack to pan flesh side up and place in the oven to roast until venison is rare or medium-rare, about 20 to 25 minutes.
  8. Remove from oven and pan, keep warm, and allow to rest at least 5 minutes.
  9. Add shallots to pan and cook over medium heat until wilted. Pour in red wine, stir up all browned cooking bits, and reduce by half over high heat.
  10. Stir in tomato paste, Glace de Gibier Gold, and thyme. Reduce by half.
  11. Add reserved mushrooms and taste to adjust seasonings.
  12. Cut racks into individual chops. Serve 1–2 chops on each plate, spoon on
  13. sauce, sprinkle on parsley, and serve. Pass extra sauce at table.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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