Rack Of Venison With Mushrooms

Recipe By:
Celine
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  • Total Time 180 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here's an oven roasted treatment for a rack of venison ribs that will bring a full array of flavors to the table. It includes a reduction sauce and sauteed mushrooms.
 

Ingredients

  • 1 quart beef stock
  • 1/2 cup leeks, chopped (or onions)
  • 1/4 cup shallots, chopped
  • 1/4 cup carrots, peeled and chopped
  • 1 tomato, chopped
  • 1/2 bunch fresh parsley (leaves only)
  • 1/2 cup port wine
  • 2 teaspoons tomato paste
  • 1 rack of venison (8 ribs, about 2 pounds)
  • 1/4 cup olive oil
  • 2 cups mixed exotic mushrooms, sliced
  • Salt pepper to taste
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Directions

  1. 1. In a very large saucepan, combine stock, leeks, shallots, carrots, tomato and parsley; whisk in port and tomato paste.
  2. 2. Bring to a slow boil, reduce heat and simmer two hours or until sauce is reduced to three cups. Strain and discard solids.
  3. 3. Preheat oven to 425 degrees F.
  4. 4. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare.
  5. 5. To add an optional crust on the top, brush one tablespoon dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.
  6. 6. Remove venison from oven and let rest.
  7. 7. Heat oil in skillet and add mushrooms; saute briefly then season with salt and pepper; remove from heat.
  8. 8. Pour about 1/4 cup sauce on each of four plates. Place two ribs on each plate on top of the sauce.
  9. 9. Garnish with mushrooms.