Roast Rack of Venison
Roast Rack of Venison - Venison with aromatic spices seduces the senses
Healthy, because
Even smarter
Nutritional values
Game meat has a more favorable fatty acid profile than other types of meat. The beets in this dish also provide iron, which is responsible for the transport of refreshing oxygen in the body.
In our recipe, the venison loin is finished in 12 minutes, which is quite rare. If you like your meat a little more well-done, extend cooking time in the oven by 5-8 minutes.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 144 mg |
Ingredients
- Ingredients
- 5 Beets (about 4-5 oz)
- salt
- 2 shallots
- 3 Tbsps olive oil
- 1 Tbsp honey
- 1 cup Red wine
- 4 ozs Cultured butter
- peppers
- ½ lemon
- 2 lbs Venison rib (roast, with trimmed bones)
- 2 sprigs rosemary
- 2 sprigs Sage
- 1 sprig thyme
- 2 garlic cloves
- 4 ozs onions
Kitchen utensils
Preparation steps
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 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.
