RECIPE:RACK OF VENISON WITH ROSEMARY GINGER & MAPLE CRUST
- Prep Time: 20 min
- Cook time: More than an hour
Serves 2
Ingredients
Himalayan Pink Salt,to taste
Butter¼ Cup
Red wine vinegar1 Tbsp
Demi glace12 fl. oz
Rosemary Ginger and Maple Crust:
Maple Syrup1/3 Cup
Ginger Snap Cookie Crumbs1 Cup
Fresh bread crumbs½ Cup
Light Olive Oil1/3 Cup
Granulated Garlic1 tsp
Fresh Ginger, chopped1 tsp
Fresh Rosemary2 Tbsp
Fresh Parsley2 Tbsp
Freshly Ground Black Peppercornsto taste
Cooking directions
Preheat oven to 400°F.
In a small bowl, mix maple syrup and granulated garlic.
In another bowl, combine ginger cookie crumbs, breadcrumbs, olive oil, granulated garlic, fresh garlic, and herbs. Season with salt and pepper.
In a large pan, heat butter over medium-high. Season roast with Himalayan salt and black pepper. Sear on all sides until nicely browned. Transfer to a roasting pan.
Spread maple syrup mixture on top and sides of roast; press breadcrumb mixture on top and sides. Lower temperature to 350°F and cook for 15-25 minutes or until it reaches your desired temperature. Let rest 10 minutes before slicing.
In a small saucepan, heat demi-glace over medium-low heat. Add pan drippings and some water, blend with a whisk and serve on the side.
Serve Venison with warm Demi-glace mixed with Red wine vinegar