Roast Rack of Venison
with Beets and Red Wine Butter
|Saturated Fat Acids||10.6 g|
|Sugar added||2 g|
|Bread exchange unit||1|
Scrub the beets and cook in a pot of boiling salted water, covered, until knife-tender, about 50 minutes.
Drain beets, let cool slightly and peel the skins. (Wear gloves to prevent hands from staining.)
Cut beets into wedges and set aside.
Peel the shallots and very finely chop. Heat 1 tablespoon oil in a pot, then sauté shallots until translucent, stirring frequently. Add honey.
Pour the red wine into pot and simmer while stirring over medium heat until reduced and syrupy. Allow to cool.
Whisk the butter in a bowl until fluffy. Slowly mix in the red wine mixture until combined. Season with salt and pepper. Squeeze some juice from the lemon (to taste) into the butter. Set aside.
Pat dry the venison and season with salt and pepper.
Rinse the rosemary, sage and thyme, shake dry, pluck the leaves and very coarsely chop. Crush garlic cloves slightly.
Heat 1 tablespoon oil in a pan over medium-high heat and cook the venison until browned on all sides.
Add the herbs and garlic and sauté until fragrant, stirring.
Arrange everything on a rimmed baking sheet and cook in a preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F), on the middle rack, until meat is cooked through, about 12 minutes.
Meanwhile, peel the onions and finely chop. Heat the remaining oil in the pan over medium heat, then sauté onions until translucent, stirring frequently. Add the beet wedges and cook until heated through, 4-5 minutes. Season with salt, pepper and lemon juice. Cut the venison into chops and serve with the beets and red wine butter.