Venison Recipes
Roasted Rack of Axis Venison with Cranberry Sauce

One rack of Axis Venison, approximately 1.5 lbs., 6-8 ribs.
2 lbs, shallots, trimmed and peeled
2 Tbsp. extra virgin olive oil, plus additional for rubbing the venison
Sea salt and course ground black pepper
½ cup beef broth or demi-glace
½ cup red wine
½ cup water
1 Tbsp juniper berries or blue berries
1/3 cup dried cranberries

Preheat oven to 425 degrees F. In roasting pan, put 2 Tbsp. olive oil, the shallots, and the salt and pepper to taste. Roast shallots in the middle of the hot oven, stirring occasionally until golden.

Pat the Axis Venison dry and rub it with olive oil and season with pepper. Heat large heavy skillet over high heat until hot and then quickly sear the Axis Venison on all sides. Spread the shallots over the bottom of the roasting pan and stand the Axis Venison rack in the middle of the pan. Cover the rib bones with foil for the first or last ten minutes so they don’t get discolored on the end. Roast the rack and shallots in the middle of the oven, uncovered, for 23 minutes or until meat thermometer registers 125 degrees F. for rare or 135 degrees F. for medium rare. Transfer the rack and shallots to your slightly warmed serving platter and let them stand, covered loosely with foil, for 15 minutes. The rack will continue to cook a bit as it stands.

To the roasting pan, add the broth or demi-glace, the wine, the water and the juniper or blue berries. Simmer this mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan. Add the cranberries and simmer the sauce, whisking as needed, until reduced to a gravy consistency. Season to taste with salt and pepper. At end of the simmer, turn off heat and add a pat of butter to the sauce. Whisk butter until melted.

Present the Axis Venison rack with the shallots to your table. Have the sauce at hand in a warmed server. Carve this beautiful meat at the table, cutting with a sharp knife between the ribs. Pour the sauce in the middle of each plate, then place two ribs on top of the sauce, the bones crossed. Spoon some shallots on the side with a potato/rice/quinoa and/or green vegetable offering. Serves 4.

Recipe provided by: chefs at venison.com