Mar 1, 2002

Rack of Venison with Sour Cherry-Port Sauce

Credit: Melanie Acevedo

SERVES 4 – 8

This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce.

FOR THE VENISON:
1 cup fresh bread crumbs
1 clove garlic, peeled and minced
2 tbsp. minced fresh thyme
3 juniper berries, crushed and ground
2 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 8-chop rack of venison, cut into 2 4-chop racks

FOR THE SAUCE:
1 cup port
1/4 cup demi-glace
1 cup Preserved Cherries, with a little of their juice
Salt and freshly ground black pepper

1. For the venison: Preheat oven to 375º. Mix together bread crumbs, garlic, thyme, juniper berries, and oil in a large bowl. Season to taste with salt and pepper. Pat bread-crumb mixture on the meat of both racks, then place in a small, heavy roasting pan, interlocking bones to hold chops upright. Roast for 45 minutes, or until internal temperature is 150º for medium-rare. Remove venison from oven, and transfer meat to a serving platter, setting roasting pan aside. Cover venison loosely with foil, and set aside to rest for 15 minutes before carving.

2. For the sauce: Place roasting pan on top of stove over medium heat. Add port, deglazing pan by stirring to scrape up any brown bits stuck to the bottom of the pan, and cook until port is reduced by half, about 10 minutes. Add demi-glace, juices from the resting venison, and cherries with their juice. Season to taste with salt and pepper, and serve with venison.

This article was first published in Saveur in Issue #31

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Ratings & Reviews (1)

by MICHIGANVENISONCO on 2013-05-24

I recently came across this recipe and was struck by how "Northern Michigan" it is! Venison and cherries... food doesn't get much more representative of a region!

I wanted to introduce myself and my company to you. Michigan Venison Company is a family business started in 2009. Based in Traverse City, Michigan, we provide free range, Michigan Whitetail Venison to customers all over the States, from in-home gourmands to those with health-concious diets to hunters who had bad luck but still want their wild game fix.

We will soon be launching our new non-meat product lines, such as spice blends, cookbooks, and apparel. We hope these will further inspire people to experiment and feed their loved ones with this delicious and nutritious protein.

Please let me know if you'd ever be interested in blogging about venison or our company. I would be happy to send samples to get you started.

Kate Lane
kate@michiganvenison.com
www.michiganvenison.com
www.facebook.com/MichiganVenison

Rack of Venison with Sour Cherry-Port Sauce Reviewed by MICHIGANVENISONCO on Jan 6. I recently came across this recipe and was struck by how "Northern Michigan" it is! Venison and cherries... food doesn't get much more representative of a region!

I wanted to introduce myself and my company to you. Michigan Venison Company is a family business started in 2009. Based in Traverse City, Michigan, we provide free range, Michigan Whitetail Venison to customers all over the States, from in-home gourmands to those with health-concious diets to hunters who had bad luck but still want their wild game fix.

We will soon be launching our new non-meat product lines, such as spice blends, cookbooks, and apparel. We hope these will further inspire people to experiment and feed their loved ones with this delicious and nutritious protein.

Please let me know if you'd ever be interested in blogging about venison or our company. I would be happy to send samples to get you started.

Kate Lane
kate@michiganvenison.com
www.michiganvenison.com
www.facebook.com/MichiganVenison Rating: