Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Trimmed venison racks 1/2 c Cranberry sauce
2 tb Olive oil 2 tb Chopped parsley
1/2 c Dry red wine 4 oz Diced mushrooms
3/4 c Brown sauce * 4 oz Pearl onions

Oven Temp: 400øF

Instructions:

1. Preheat oven to 400F.

2. In a heavy pan over high heat, heat olive oil and then brown the
racks of venison on meat side. Place the racks on a cooking sheet
meat side up and cook for approximately 10 minutes. Meat should be
medium cooked. Baste from time to time with oil from the pan.

3. While the venison is cooking, prepare the sauce. Set aside the
oil for basting and to the pan, add the diced mushrooms, pearl onions
and parsley. Stir and saute for 2 minutes. Then add the wine, brown
sauce and cranberry sauce. Bring to a boil, season with salt and
pepper.

4. When cooked medium, remove the racks and allow to rest for 3 to 5
minutes. Carve and place on serving plates, bone up. Serve the
sauce on the side.

Source/Author: Kelowna Courier / typo Bob Shiells

Notes:

Wine Match: Calona De-Chaunac Merlot

Brown Sauce or Demi-Glace: A concentrated brown sauce full of complex
flavors and color from rich bones of veal, pork or beef. Available in
packet form at your supermarket (Bisto Demi-Glace)
Submitted By BOB SHIELLS On 11-09-94

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