Balsamic Glazed Rack of Venison
Source of Recipe
Master Chef Don Easley
List of Ingredients
2 1-1/4 pound Venison racks, 4 chops each
1 tablespoon canola oil
¼ cup balsamic vinegar
2 tablespoons olive oil
1-1/2 tablespoons ketchup
1 tablespoon Worcestershire sauce
coarsely ground pepper
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, ½ tablespoon of pepper and ¾ teshtmloon 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.