This holiday venison recipe is a hearty dish with mushrooms, leeks and carrots
1 8-rib frenched rack of venison (preferably from Silver Fern Farms via Marx Foods)
2 tablespoons all-purpose flour
3 tablespoons olive oil
6 multi-colored carrots (regular carrots are fine), peeled and cut into 1 inch chunks
4 leeks, chopped (mostly white and light green parts only)
1 12-ounce box of button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
2 cups red wine
2 sprigs fresh rosemary
6-8 sprigs fresh flat-leaf parsley
2 tablespoons balsamic vinegar
salt and pepper, to taste
Preheat oven to 325 degrees.
Rinse venison rack well and pat dry with paper towels. Rub thoroughly with about 1-2 tablespoons of olive oil. Season with salt and pepper and set aside.
Heat remaining tablespoon of oil over high heat in a Dutch oven or other ovenproof pot until shimmering. Sprinkle flour onto both sides of the venison rack. Sear meat on both sides until browned, approximately 2-3 minutes per side. Remove from heat and set on a plate to cool slightly.
Add another tablespoon of olive oil to the pot Add carrots, leeks and mushrooms and saute until vegetables are softened, 5-6 minutes. Add garlic and saute another minute. Add broth, tomato paste, red wine, rosemary and parsley and bring to a boil. Continue cooking the sauce over high heat until reduced in half.
Add balsamic vinegar and stir to combine. Nestle venison rack into sauce and place in oven. Cook for 2 to 2.5 hours until the meat falls away easily from the bone. Serve with vegetables and sauce on the side.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/12/holiday-venison-recipes-marx-foods-recipe-challenge.html