EatSmarter exclusive recipe

Rack of Venison with Pumpkin

and Wild Mushroom Sauce
4
Average: 4 (1 vote)
(1 vote)
Rack of Venison with Pumpkin

Rack of Venison with Pumpkin - This wonderful dish is perfect for the cold season

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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
412
calories
Calories

Healthy, because

Even smarter

Nutritional values

The game meat tastes particularly hearty and aromatic. It is also low in fat and rich in protein. The protein has a high biological value, which is well absorbed by the body. In addition, the meat provides a lot of zinc, which is very important for a healthy immune system, normal growth and wound healing.

You can buy venison loin from the game dealer or from the butcher. You can also buy it in ready-to-cook cuts at reasonable prices from hunters or the forestry office and you can be sure that it is guaranteed to come from the wild.

1 serving contains
(Percentage of daily recommendation)
Calorie412 kcal(20 %)
Protein51 g(52 %)
Fat17 g(15 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.4 mg(29 %)
Folate27 μg(9 %)
Pantothenic acid1.8 mg(30 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C11 mg(12 %)
Potassium950 mg(24 %)
Calcium61 mg(6 %)
Magnesium72 mg(24 %)
Iron5.3 mg(35 %)
Iodine7 μg(4 %)
Zinc5.7 mg(71 %)
Saturated fatty acids6 g
Uric acid277 mg
Cholesterol111 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 pounds Rack of venison
3 dried Porcini mushroom
2 shallots
5 ounces shiitake mushrooms
3 tablespoons olive oil
5 black peppercorns
1 ½ cups Red wine (or red grape juice)
1 ¾ cups dark Game stock
1 ¾ cups Veal stock
1 pound Hokkaido pumpkin
1 red onion
2 garlic
1 sprig rosemary
salt
peppers
1 tablespoon butter (about 15 grams)
Preparation

Kitchen utensils

1 Pot, 2 Skillets, 1 Baking sheet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Cookie cutter ring, 1 Aluminum foil, 1 Wooden spoon, 1 Teaspoon

Preparation steps

1.
Rack of Venison with Pumpkin preparation step 1

Trim the excess fat and skin from the rack of venison. Cut down between the ribs to expose the bones, reserving trimmed meat. 

2.
Rack of Venison with Pumpkin preparation step 2

Soak the dried mushrooms in water to cover in a small bowl. Peel the shallots and cut into thin rings.

3.
Rack of Venison with Pumpkin preparation step 3

Clean the shiitake mushrooms, then cut off the stems and reserve for the sauce.

4.
Rack of Venison with Pumpkin preparation step 4

Heat 1 tablespoon oil in a pot over medium heat. Cook the trimmed venison meat until light brown on both sides. Lift porcini from the water, pat dry, and add to pot along with the shallots and cook, stirring, until browned, about 1 minute.

5.
Rack of Venison with Pumpkin preparation step 5

Add the peppercorns to the pot, then stir in red wine and let simmer until completely evaporated, 10-20 minutes.

6.
Rack of Venison with Pumpkin preparation step 6

Add both stocks and let boil until reduced by half, 10-20 minutes. Pass the sauce through a sieve into a skillet and set aside.

7.
Rack of Venison with Pumpkin preparation step 7

While the stock reduces, rinse the pumpkin, remove the seeds and cut into 1 cm (approximately 1/2-inch) cubes. Peel the red onion and cut into thin rings. Crush the garlic cloves, leaving skins intact.

8.
Rack of Venison with Pumpkin preparation step 8

Slice the reserved shiitake caps into small cubes. Rinse the rosemary and shake dry.

9.
Rack of Venison with Pumpkin preparation step 9

Season rack of venison with salt and pepper. Heat 1 tablespoon oil in a skillet over high heat. Cook the loin until seared on all sides. Add garlic and rosemary and cook, stirring, until fragrant. Transfer contents to a baking sheet and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400° F) until meat is cooked through (it should be pink inside), 20-25 minutes.

10.
Rack of Venison with Pumpkin preparation step 10

Meanwhile, combine the butter and mushroom cubes in another skillet and pour in the sauce. Bring to a boil and then cook over medium heat until mushrooms are tender, 7-8 minutes. Season with salt and pepper.

11.
Rack of Venison with Pumpkin preparation step 11

Heat the remaining oil in another skillet over medium heat. Cook pumpkin until light brown, stirring constantly, until tender, 10-15 minutes. Add the onion and cook, stirring, until tender, about 5 minutes more.

12.
Rack of Venison with Pumpkin preparation step 12

Wrap the venison rack in aluminum foil and let rest 5 minutes. Return the sauce to a boil. Divide pumpkin among 4 plates in an even layer. Cut the meat between the ribs chops and place a chop on each plate. Serve immediately with the mushroom sauce.