Balsamic-Glazed Rack of Venison
- SERVINGS: 4
Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venison cuts, including tenderloin and leg steaks, for the elegant racks. He serves a sweet-sour red cabbage slaw alongside.
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 1/2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- Coarsely ground pepper
- Kosher salt
- 1 tablespoon canola oil
- Two 1 1/ 4-pound venison racks, 4 chops each, frenched
- In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt.
- Preheat the oven to 450°. In a nonreactive ovenproof 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 the racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
- 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.
Notes One Serving Calories 340 kcal, Protein 46 gm, Carbohydrate 3 gm, Cholesterol 169 mg, Total Fat 14.9 gm, Saturated Fat 3 gm.