Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment
EatSmarter exclusive recipe

Roast Rack of Venison

with Beets and Red Wine Butter

0
Average: 0 (0 votes)
(0 votes)
Roast Rack of Venison
410
calories
Calories

Roast Rack of Venison - Venison with aromatic spices seduces the senses

0
Print
moderate
Difficulty
40 min.
Preparation
ready in 1 hr 45 min.
Ready in
Nutritions
1 serving contains
Fat22 g
Saturated Fat Acids10.6 g
Protein41 g
Roughage3 g
Sugar added2 g
Calorie410
Carbohydrates/g10
Bread exchange unit1
Cholesterol/mg144
Uric acid/mg224
Vitamin A/mg0.1
Vitamin D/μg0.2
Vitamin E/mg1.4
Vitamin B₁/mg0.1
Vitamin B₂/mg0.4
Niacin/mg7.7
Vitamin B₆/mg0.3
Folate/μg62
Pantothenic acid/mg0.8
Biotin/μg0.7
Vitamin B₁₂/μg1.3
Vitamin C/mg9
Potassium/mg633
Calcium/mg50
Magnesium/mg50
Iron/mg5.3
Iodine/μg3
Zinc/mg4.5
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
5
Beets (about 130 grams)
2
3 tablespoons
1 tablespoon
1 cup
4 ounces
½
2 pounds
Venison rib (roast, with trimmed bones)
2 sprigs
2 sprigs
1 sprig
2
3
small Onions (about 100 g)
print shopping list

Preparation

Kitchen utensils

2 Pots, 1 Skillet, 1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Citrus juicer

Preparation steps

Step 1/12
Roast Rack of Venison preparation step 1

Scrub the beets and cook in a pot of boiling salted water, covered, until knife-tender, about 50 minutes.

Step 2/12
Roast Rack of Venison preparation step 2

Drain beets, let cool slightly and peel the skins. (Wear gloves to prevent hands from staining.)

Step 3/12
Roast Rack of Venison preparation step 3

Cut beets into wedges and set aside.

Step 4/12
Roast Rack of Venison preparation step 4

Peel the shallots and very finely chop. Heat 1 tablespoon oil in a pot, then sauté shallots until translucent, stirring frequently. Add honey.

Step 5/12
Roast Rack of Venison preparation step 5

Pour the red wine into pot and simmer while stirring over medium heat until reduced and syrupy. Allow to cool.

Step 6/12
Roast Rack of Venison preparation step 6

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.

Step 7/12
Roast Rack of Venison preparation step 7

Pat dry the venison and season with salt and pepper.

Step 8/12
Roast Rack of Venison preparation step 8

Rinse the rosemary, sage and thyme, shake dry, pluck the leaves and very coarsely chop. Crush garlic cloves slightly. 

Step 9/12
Roast Rack of Venison preparation step 9

Heat 1 tablespoon oil in a pan over medium-high heat and cook the venison until browned on all sides.

Step 10/12
Roast Rack of Venison preparation step 10

Add the herbs and garlic and sauté until fragrant, stirring.

Step 11/12
Roast Rack of Venison preparation step 11

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.

Step 12/12
Roast Rack of Venison preparation step 12

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.

Post the first comment