Pepper Crusted Rack of Venison with Morel Sauce
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.
- 1½ oz Glace de Gibier Gold® (Game or Venison Stock)+ ¾ cup hot water ***
- 1 oz dried morels or other dried wild mushrooms ***
- 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
- Dilute Glace de Gibier Gold® with hot water.
- Soak dried wild mushrooms in warm water until softened, about 20 minutes.
- Strain through a fine sieve, reserving the liquid and set aside.
- Preheat oven to 375°F.
- 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.
- Season with salt and cracked pepper pressing it into the venison.
- 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.
- Remove from oven and pan, keep warm, and allow to rest at least 5 minutes.
- 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.
- Stir in tomato paste, Glace de Gibier Gold, and thyme. Reduce by half.
- Add reserved mushrooms and taste to adjust seasonings.
- Cut racks into individual chops. Serve 1–2 chops on each plate, spoon on
- 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.