Balsamic Glazed Rack Of Venison

1. 1

   In a glass bowl, combine the balsamic vinegar, olive oil, tomato paste, Worcestershire sauce, 1/2 tablespoon of pepper and 1/4 teaspoon of salt.

2. 2

   Preheat the oven to 450u00b0.

3. 3

   In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 2 minutes per side. Brush with the glaze and put the skillet in the oven.

4. 4

   Roast for about 20 minutes, brushing the racks 2 more times with the glaze, until the meat is rare (125-130oF). Cover with foil and let rest on a warm plate for 10 minutes.

5. 5

   Place the skillet over medium-high heat and deglaze with the red wine. When the flames have passed, pour in the remaining balsamic glaze add reduce to a medium thick gravy consistency.

6. 6

   Serve 2 venison chops per person, with the reduced glace around the periphery. Accompanying side dishes:

7. 7

   Mashed red potatoes (made with butter and whipping cream)

8. 8

   Glazed carrots

9. 9

   Deep red wine - cabernet sauvignon or old vine zinfandel

* Per serving · 4 servings · Values may vary.

No additional tips available.