Roast Rack of Venison With Cranberry Chutney
- Total Time
- 1 hour plus overnight marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2cups dry red wine
- 2cloves garlic, crushed
- 1teaspoon whole black peppercorns, crushed
- 2bay leaves
- Juice of 1 lemon
- 2tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1loin rack of venison, 4 to 5 pounds, with the bones cracked to permit easy carving
- 1cup dried cranberries
- ½cup red wine vinegar
- ½cup sugar
- 1tablespoon chopped fresh ginger
- ½teaspoon Chinese 5-spice powder
- ½cup beef broth
Nutritional analysis per serving (6 servings)
287 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 8 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison. Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight. Turn the meat a few times while it is marinating.
- Step 2
Place the cranberries in a non-reactive saucepan. Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns. Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes. The cranberries should be soft and there should be enough liquid in the pan just to moisten them. Remove from the heat and set aside until serving time.
- Step 3
About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature. Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup. Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper. Remove from the heat.
- Step 4
Preheat oven to 425 degrees. Place the venison in the oven and roast it about 12 minutes per pound for medium rare. It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
- Step 5
Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving. Warm the dried-cranberry mixture and transfer it to a serving dish. Reheat the sauce made from the marinade. Check the seasonings again.
- Step 6
Cut the venison into individual chops. If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
- Step 7
Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.
Private Notes
Comments
The sauce was a little too acidic so I sweetened it with 2 tsp of cherry preserves and swirled in a small pat of butter before serving. I filtered out all the particles so the sauce was almost transparent. I roasted the meat at 425 degrees for about 25 mins for a 2.5 lb rack of venison to internal temperature of 120 degrees and rested the roast for 15 minutes. I paired it with a bottle of Chinon and oven roasted carrots. Great!
I lowered the heat to 370 and use an oven based inserted thermometer. Remove from oven when internal temperature reaches 120 F. DON’T overcook it. It will seem as if it is too short a time. Trust the thermometer but verify it with an instant read thermometer if you doubt yourself. Remember the rack will continue to cook as it rests.
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