Gastronomixs

Classic pan-fried rack of venison

Classic pan-fried rack of venison

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Ingredients

1

kg

rack of venison

 

 

butter

 

 

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.

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