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Coriander-Cured Rack of Venison with Dried Cherry Sauce

A home-style Coriander-Cured Rack of Venison with Dried Cherry Sauce made with Rack Venison, Olive Oil Coriander Rub, Whole Coriander Seed, Whole Cumin Seed, and Whole Fennel Seed. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1 tbsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 3/4 cup
• 3 cup
• 2 cup

Method (preview)

1. 1

   Unless you have a hunter in your family, rack of venison may not be one of the dishes you would normally prepare.

2. 2

   It can be made with either wild or farm-raised venison.

3. 3

   Farm-raised venison is now more readily available (see Source

4. 4

   Trim any fat from the venison rack chops and remove any meat from the rib bones. Set aside.

5. 5

   Preheat the oven to 350F.

6. 6

   To make the coriander rub, combine all the ingredients together.

7. 7

   Place the mixture in a small baking pan and toast the spices in the oven for 5 minutes.

8. 8

   Remove from the oven and let cool.

9. 9

   Grind together in a spice grinder.

10. 10

    Remove from the grinder and rub the spice mixture onto both sides of the rack of venison to cover all of the meat.

11. 11

    Place the venison rack in a baking pan, cover, and let sit overnight in the refrigerator.

12. 12

    To make the sauce, combine the black cherries with the black cherry juice in a saucepan.

13. 13

    Cook over medium heat for 15 minutes, stirring occasionally, until it reduces into a syrup.

14. 14

    Add the veal stock, bring to a boil, then decrease the heat and simmer for 20 minutes.

15. 15

    Cover and refrigerate.

16. 16

    The next day, remove the venison rack from the refrigerator.

17. 17

    Preheat the oven to 400�.

18. 18

    In a skillet over high heat, heat the olive oil until hot but not smoking.

19. 19

    Sear the venison rack for 3 minutes on both sides, then remove from the heat.

20. 20

    Place the venison rack in a roasting pan and bake for 15 minutes for medium-rare, longer for more well-done meat.

21. 21

    Remove from the oven and let rest for 5 minutes.

22. 22

    Slice the chops from the rack and serve hot with some of the reheated cherry sauce spooned on top.

23. 23

    Serve immediately.

24. 24

    Contributed to the FareShare Gazette by Mary; 9 July 2006. www.fareshare.net