Rack of Venison with Pumpkin
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.
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 111 mg |
Ingredients
- Ingredients
- 2 lbs Rack of venison
- 3 dried Porcini mushroom
- 2 shallots
- 5 ozs shiitake mushrooms
- 3 Tbsps 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 lb Hokkaido pumpkin
- 1 red onion
- 2 garlic cloves
- 1 sprig rosemary
- salt
- peppers
- 1 Tbsp butter (about 15 grams)
Preparation steps
Trim the excess fat and skin from the rack of venison. Cut down between the ribs to expose the bones, reserving trimmed meat.
Soak the dried mushrooms in water to cover in a small bowl. Peel the shallots and cut into thin rings.
Clean the shiitake mushrooms, then cut off the stems and reserve for the sauce.
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.
Add the peppercorns to the pot, then stir in red wine and let simmer until completely evaporated, 10-20 minutes.
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.
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.
Slice the reserved shiitake caps into small cubes. Rinse the rosemary and shake dry.
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.
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.
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.
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.