Classic pan-fried rack of venison
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Ingredients
|
1 |
kg |
rack of venison |
|
|
|
butter |
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|
|
salt and pepper |
Preparation method
- Clean the rack of venison by removing the membrane and scraping the bones clean.
- Preheat the oven to 120°C.
- Fry the meat on all sides in a heavy-bottomed pan until nice and brown.
- Cook the ribs in the oven for 15 to 20 minutes. It will take longer than normal due to the low temperature but you will obtain a much more tender result.
- Separate the individual ribs and sear the cut sides of the meat. Leave the meat to rest in a warm place for a few minutes before serving.
Serving suggestions
- As a component in a composition with fried mushrooms and a rich red wine sauce.
- In a composition with components of Jerusalem artichoke, apple, cranberry, celeriac, parsnip, pear, beetroot, red cabbage, onion, or sweet potato.