Rack of Venison with Sour Cherry-Port Sauce

Rack of Venison with Sour Cherry-Port Sauce

The bread crumb-encrusted chops pair beautifully with the tart, Port-spiked cherry sauce. See the recipe for Rack of Venison with Sour Cherry-Port Sauce »Melanie Acevedo

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

Rack of Venison with Sour Cherry-Port Sauce
This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce.
Yield: serves 4-8

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
  • 14 cup demi-glace
  • 1 cup <a href"http://www.saveur.com/article/Recipes/Preserved-Cherries">Preserved Cherries</a>, with a little of their juice
  • Salt and freshly ground black pepper

Instructions

  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.