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Balsamic Glazed Rack of Venison

 
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AustinFoodie123



Joined: 15 Jan 2008
Posts: 1

PostPosted: Tue Jan 15, 2008 10:45 pm    Post subject: Balsamic Glazed Rack of Venison Reply with quote

So I found this recipe on a very unlikely site...

It's a site that actually sells exotic meats, but you don't have to sign up or purchase anything to view all of the recipes. I had some venison in the freezer from last season when my dad and brother went hunting. This was the perfect recipe for it!

Let me know if anyone tried the recipe (or any others from that site!)

Enjoy!

Balsamic Glazed Rack of Venison
Serves 4

Ingredients:

2 1-1/4 pound Venison racks, 4 chops each
1 tablespoon canola oil

Glaze:

¼ cup balsamic vinegar
2 tablespoons olive oil
1-1/2 tablespoons ketchup
1 tablespoon Worcestershire sauce
coarsely ground pepper
kosher salt

Directions:

1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, ½ tablespoon of pepper and ¾ teaspoon salt.
2. Preheat the oven to 450°F. In a nonreactive oven proof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1-1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°F. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.

Recipe is courtesy of: Exotic Meats
http://exoticmeats.com/recipes-venison.aspx
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kitchensqueen



Joined: 20 Aug 2007
Posts: 34
Location: Chicago, IL USA

PostPosted: Mon Jul 21, 2008 6:51 pm    Post subject: Reply with quote

The ketchup seems a little weird to me, but since I love balasmic vinegar and venison, I think I'll try it out. Will post back once I give it a go.
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