Rack of Venison with Rosemary Ginger Crust | Wild Fork

Name: Rack of Venison with Rosemary Ginger Crust | Wild Fork
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 Rack Of Venison, thawed; 1 tsp. Coarse Sea Salt; to taste Himalayan Pink Salt; ¼ Cup Butter; 1 Tbsp. Red wine vinegar; 2 cups Beef Stock; 2 tsp. Cornstarch; Rosemary Ginger and Maple Crust:; 1/3 Cup Maple Syrup; 1 Cup Ginger Snap Cookie Crumbs; ½ Cup Fresh bread crumbs; 1/3 Cup Light Olive Oil; 1 tsp. Garlic Powder; 1 tsp. Fresh Ginger, chopped; 2 Tbsp. Fresh Rosemary; 2 Tbsp. Fresh Parsley; Freshly Ground Black Peppercorns, to taste

Prep Time 20 MinCook Time 60 Min

Impress with rack of venison in a rosemary-ginger crust, finished with pan gravy for an elegant, restaurant-worthy dinner.

5703 WF PLATED Venison Frenched Rib Rack Ginger Sauce Specialty Meats

INGREDIENTS

¼ Cup Butter
1 Tbsp. Red wine vinegar
2 cups Beef Stock
2 tsp. Cornstarch

Rosemary Ginger and Maple Crust:

1/3 Cup Maple Syrup
1 Cup Ginger Snap Cookie Crumbs
½ Cup Fresh bread crumbs
1/3 Cup Light Olive Oil
1 tsp. Garlic Powder
1 tsp. Fresh Ginger, chopped
2 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Parsley
Freshly Ground Black Peppercorns, to taste

LET'S GET COOKING!

Preheat oven to 400°F.
In a small bowl, mix maple syrup and garlic powder.
In another bowl, combine ginger cookie crumbs, breadcrumbs, olive oil, garlic powder, 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 beef stock over medium-low heat. Add pan drippings. Make a cornstarch slurry with the cornstarch and 1/4 cup of water to thicken the sauce. Whisk the slurry into the sauce over medium heat until thickened, about 2 minutes. Serve thickened sauce on the side.