Rack of Venison with Apple and Szechuan Peppercorn

Name: Rack of Venison with Apple and Szechuan Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 whole 9 rib rack farm raised venison; Salt and freshly ground black pepper to taste; 2 tablespoons unsalted butter; 4 tart apples (such as Granny Smith), cored and sliced into eighths; 1/2 cup sugar; 1/4 cup balsamic vinegar; 1/2 cup dry red wine; 2 tablespoons Szechuan peppercorns, toasted and crushed; 1/2 cup game stock or chicken stock; 3 tablespoons sweet butter

Servings: persons

3 tablespoons vegetable oil
1 whole 9 rib rack farm raised venison
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
4 tart apples (such as Granny Smith), cored and sliced into eighths
1/2 cup sugar
1/4 cup balsamic vinegar
1/2 cup dry red wine
2 tablespoons Szechuan peppercorns, toasted and crushed
1/2 cup game stock or chicken stock
3 tablespoons sweet butter

1
Heat the oil in a skillet over medium heat until hot.
2
Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides.
3
Remove the venison from the skillet and place in a roasting pan.
4
Pour off and discard the oil from the skillet.
5
Over medium high heat, add 2 tablespoons butter to the skillet.
6
When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes.
7
Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half.
8
Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock.
9
Return to a boil, and reduce the stock for another minute.
10
Keep the sauce warm while the venison finishes cooking.
11
When ready to serve swirl the butter into the sauce.
12
Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare.
13
Remove from oven and let rest 5 minutes before slicing into chops.
14
Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 whole 9 rib rack farm raised venison, Salt and freshly ground black pepper to taste, 2 tablespoons unsalted butter, and more.

Yes, Rack of Venison with Apple and Szechuan Peppercorn Sauce 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.

That's it — enjoy your meal!

Rack of Venison with Apple and Szechuan Peppercorn Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions