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.
WFF Himalayan Pink Salt, to taste
¼ Cup Butter
Essence
1 Tbsp. Red wine vinegar
Rosemary Ginger and Maple Crust:
1/3 Cup Maple Syrup
1 Tbsp. WFF
1 Cup Ginger Snap Cookie Crumbs
½ Cup Fresh bread crumbs
1/3 Cup Light Olive Oil
1 tsp. WFF Granulated Garlic
1 tsp. Fresh Ginger, chopped
2 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Parsley
WFF Freshly Ground Black Peppercorns, to taste
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
