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Email to Master Chef Don F. Easley Jr.      

    Balsamic Glazed Rack of Venison

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 4

    List of Ingredients

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


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


    1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, tablespoon of pepper and teshtmloon salt.
    2. Preheat the oven to 450F. 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 125F.
    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.




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