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Open Kitchen: Roasted Rack of Venison

| November 1, 2012


Rack of Venison with Red Currant Gastrique

If you can’t find (or don’t like) venison, try preparing this same recipe using 2 full racks of lamb.


Serves 4

  • 2 racks of venison (1¼ – 1½ pounds each), trimmed and frenched
  • 1 tablespoon fresh rosemary, chopped, plus more for garnish
  • 2 teaspoons juniper berries, crushed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • ½ cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup cider vinegar
  • 1 cup red currant jelly
  • ¼ cup fresh pomegranate seeds, for garnish


1. In a large nonreactive container or resealable plastic bag, combine the racks of venison with the rosemary and juniper berries. Season the venison well with black pepper (do not salt yet), and cover the container or seal the bag. Marinate in the refrigerator for 1 to 2 hours.

2. Remove the venison from the refrigerator and allow it to come to room temperature, 30 to 40 minutes. Preheat the oven to 425ºF, and heat a large cast-iron skillet over medium-high heat until very hot. Remove the venison from the marinade and pat dry. Brush the venison in the skillet, and sear until golden brown on all sides, 2 to 3 minutes per side.

3. Transfer the skillet to the preheated oven and roast until the venison registers 130ºF on an instant-read thermometer inserted into the thickest part of the meat (140ºF for medium), 20 to 25 minutes. Remove from the oven and rest the racks of venison for 10 minutes before carving into individual chops.

4. Meanwhile, in a saucepan set over medium heat, combine the sugar and lemon juice. Cook, swirling the pan as needed (don’t stir yet), until caramelized to a light amber color, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Return to the heat and cook, stirring constantly, until the mixture has reduced by half, about 2 minutes. Then, stir in the red currant jelly, cooking just until the jelly has melted. Remove from the heat and add in the pomegranate seeds. Season the gastrique to taste with salt and black pepper and serve with the venison.

Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
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Copyright © 2012 by Nathan Scott. All rights reserved.

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Category: Open Kitchen

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