Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears Recipe

Name: Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided; 1 cup chopped onion; 4 ounces sweet Italian sausages, casings removed; 1/2 cup pecans, toasted; 1/3 cup dried currants; 1 teaspoon chopped fresh rosemary; 1 2 1/2-pound rack of venison, frenched (8 bones); 2 medium onions, thinly sliced; 2 heads of garlic, cloves separated, root ends trimmed, unpeeled; 6 fresh rosemary sprigs; 1 bunch fresh thyme

Servings: persons

5 tablespoons olive oil, divided
1 cup chopped onion
4 ounces sweet Italian sausages, casings removed
1/2 cup pecans, toasted
1/3 cup dried currants
1 teaspoon chopped fresh rosemary
1 2 1/2-pound rack of venison, frenched (8 bones)
2 medium onions, thinly sliced
2 heads of garlic, cloves separated, root ends trimmed, unpeeled
6 fresh rosemary sprigs
1 bunch fresh thyme

1
Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; saute until translucent, about 7 minutes. Add sausages. Saute until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
2
Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.
3
Preheat oven to 425u00b0F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into center registers 120u00b0F for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.

1119

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, 1 cup chopped onion, 4 ounces sweet Italian sausages, casings removed, 1/2 cup pecans, toasted, and more.

Yes, Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears

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