Roasted Rack of Venison and Pomegranate Sauce
Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast. The coating's assertive mix of juniper berries and Szechuan and black peppercorns locks in the meat's juices. Each chop is drizzled with a ruby-red sauce made from the pan juices and sweet-tart pomegranate juice, available in specialty and gourmet stores.
- 1 tablespoon juniper berries
- 1 tablespoon Szechuan peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme
- 1/4 rack of venison, 4 chops (about 2 pounds)
- 1/2 cup pomegranate juice
- Kosher salt
- Parsley, for garnish
- Preheat the oven to 425 degrees.
- Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.
- Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.
- Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.
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