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1
Preheat the oven to 450 degrees F.
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2
Season the venison with the salt, pepper and 1 tablespoon of the Essence.
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3
Place a 12-inch skillet over medium-high heat.
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4
Add 2 tablespoons of the olive oil to the pan and once the pan is hot, sear the venison on the bone side for 1 minute.
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5
Using tongs, turn the racks and sear on each of the other sides for 1 minute until nicely browned on all sides.
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6
Remove racks from the pan and allow to cool completely.
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7
In a medium bowl combine the pistachios, bread crumbs, remaining 1/2 teaspoon of Essence and the remaining 2 tablespoons of olive oil.
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8
Toss well.
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9
Once the ribs are cool enough to handle, rub the racks with the mustard, using about 1 1/2 tablespoons of mustard per rack.
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10
Dredge each rack into the bread crumb mixture to evenly coat.
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11
Turn down the oven temperature to 400 degrees F. Place the racks in a skillet and roast in the oven 15 to 20 minutes or an instant read thermometer inserted into its center registers 140 degrees F for medium-rare.
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12
Slice each venison rack into 4 chops and arrange 2 chops on each of 4 entree-sized plates.
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13
Spoon 1/4 cup of the sauce around the plate and garnish with fried fresh sage leaves or chopped parsley.
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14
Combine all ingredients thoroughly.
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15
Place a 10-inch skillet over medium heat and add the olive oil.
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16
Once the oil is hot, add the shallots and garlic.
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17
Cook, stirring often, until the shallots are translucent, about 1 minute.
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18
Deglaze the pan with the red wine and raise the heat to medium-high.
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19
Add the sage and cherries and continue to cook until the wine is reduced to about 2 tablespoons, about 3 minutes.
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20
Add the stock to the pan and bring to a boil, reduce to a simmer, and cook until reduced to 1 cup, about 10 minutes.
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21
Season with the salt and black pepper and swirl in the cold butter.
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22
Serve immediately or cover to keep warm until ready to serve.
