Make your guests think your kitchen is a five-star restaurant by serving a rack of venison with a shiraz peppercorn sauce over risotto.
Want to do something with that rack of venison that will impress anyone you’re cooking for? This shiraz sauce will make it seem like you are dining in an uber fancy restaurant when really, it’s just a wine sauce.
Once you decide on the protein and sauce, you need a side. This recipe from Chef Jason Capetta calls for the dish to be served over risotto, but you can serve it with really any side (pasta, potatoes, salad…)
Try this sauce over venison and risotto. You, and whomever you are making dinner for, won’t be able to contain themselves.
Your dinner guests, or special date, will be quite impressed.
Rack of Venison with Shiraz Peppercorn Sauce
- 2 racks of venison, bone in
- 1 tsp mustard powder
- 1 tbsp cracked black pepper
- 1 ½ tsp Sea Salt
- 2 tbsp Olive Oil
- 2 oz Onion, Diced
- 1 oz Whole dried Peppercorns
- ¼ Cup Shiraz or your favorite red wine
- 1 Cup venison or beef broth
- ¼ tsp cornstarch
- 2 oz unsalted butter
- Salt and pepper
- Venison: Preheat oven to 350 degrees. Rub the racks with the spices evenly and set aside. Heat a medium sized skillet with the olive oil and sear the racks until golden brown. Keep the pan with the juices. Remove the racks to a baking tray and bake in the oven for 5 minutes for medium rare.
- Sauce: In a small sauce pan with the olive oil, sauté the onions and peppercorns until onions are caramelized. Add the shiraz and reduce by half. Add the broth and reduce by ¾ volume. Add the cornstarch and thicken to make a roux or slurry and simmer for 1 minute. Whisk in the butter and season to taste with salt and pepper.
- 2 tbsp Olive Oil
- 1 Medium Sized Spanish Onion, Diced Medium
- 1 tsp Fresh Minced Garlic
- 1 Red Bell Pepper, Diced
- 1 Bunch Fresh Asparagus, Peeled and Cut into ¼ Inch pieces
- 8 oz Mushrooms Sliced
- 1/2 Cup Carrots, Diced
- 1 Cup Arborio Rice
- 1 Qt Venison or Beef Broth as a substitute
- 4 oz Unsalted Butter
- 2 oz Pecorino Romano, Grated
- 1 tsp fresh lemon zest
- Salt and Pepper
In a sauté pan heat the oil and sauté the onions and garlic until translucent. Add the peppers, asparagus, mushrooms, carrots and cook for a couple minutes.
Add the rice and stir in the stock over medium heat 1 cup at a time until the rice is just tender. Stir in the butter, pecorino and lemon zest and season to taste with salt and pepper.