Featured Recipe: Roasted Rack of Venison with Port and Red Currant Sauce
from For Food and Wine Lovers - Epicurean.com
This is a classic from England, where the autumn hunt has always been taken very seriously. Nowadays, unless you hunt, most of us eat farm-raised venison, which is not as gamy as some might expect yet still retains a pleasing, full flavor and tends to be nice and lean. Though it is traditionally served as a cold sauce alongside cold meat, our adaptation of Cumberland sauce is served hot with chops from a simple, elegant roasted rack of venison. This dish is great for entertaining; an eight-rib rack serves four perfectly. The goal with the lemon and orange zest is to cut matchsticks that will provide texture and flavor to the finished sauce. Use a small knife, vegetable peeler, or a specially designed citrus zester. In winter, serve the venison chops with blanched Brussels sprouts sauteed in butter and finished with bacon. In the summertime, the chops are delicious with buttered string and wax beans.