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Recipe:Rack of Venison with Rosemary Ginger & Maple Crust
- Prep time: 20 minutes
- Cook time: 1 hour
Step up your game with a rack of venison, fragrantly dressed with rosemary ginger that leaves a little spice at the tip of the tongue. Round out this beautiful meat with a sweet maple crust and truffle demi-glace.
Ingredients
-
RACK OF VENISON, THAWED
QTY 1
-
WFF HIMALAYAN PINK SALT, TO TASTE
-
WFF FRESHLY GROUND BLACK PEPPERCORNS, TO TASTE
BUTTER
QTY 1/4 CUP
-
WFF DEMI-GLACE WITH TRUFFLE ESSENCE
QTY 1 (12 FL. OZ.)
RED WINE VINEGAR
QTY 1 TBSP
MAPLE SYRUP
QTY 1/3 CUP
GINGER SNAP COOKIE CRUMBS
QTY 1 CUP
FRESH BREAD CRUMBS
QTY 1/2 CUP
LIGHT OLIVE OIL
QTY 1/3 CUP
-
WFF GRANULATED GARLIC
QTY 1 TSP
FRESH GINGER, CHOPPED
QTY 1 TSP
FRESH ROSEMARY
QTY 2 TBSP
FRESH PARSLEY
QTY 2 TBSP
-
WFF COARSE SEA SALT, TO TASTE
Cooking
Directions
Preheat oven to 400°F.
In a small bowl, mix maple syrup and granulated garlic.
In another bowl, combine ginger cookie crumbs, breadcrumbs, olive oil, WFF Granulated Garlic, fresh garlic, and herbs. Season with salt and pepper.
In a large pan, heat butter over medium-high. Season roast with Himalayan salt and black pepper. Sear on all sides until nicely browned. Transfer to a roasting pan.
Spread maple syrup mixture on top and sides of roast; press breadcrumb mixture on top and sides. Lower temperature to 350°F and cook for 15-25 minutes or until an instant-read thermometer inserted in center of the roast reads 125°F-130°F, for medium-rare. Let rest 10 minutes before slicing.
In a small saucepan, heat demi-glace over medium-low heat. Add pan drippings and some water, blend with a whisk and serve on the side.
Serve Venison with warm Demi-glace with Truffle Essence mixed with Red wine vinegar.