Why You’ll Love This Rack of Venison With Cran-Currant Sauce Recipe
When you try this Rack of Venison with Cran-Currant Sauce, you’ll quickly understand why it’s a standout dish. The tender, juicy meat pairs beautifully with the tangy, sweet sauce, creating a flavor explosion that’s hard to resist.
I love how the marinade infuses the venison, enhancing its natural richness. Plus, the vibrant colors and textures make it visually stunning on the plate.
Whether you’re hosting a dinner party or enjoying a cozy night in, this dish elevates any meal. Trust me, once you taste it, you’ll want to share this recipe with friends and family for their next culinary adventure!
Ingredients of Rack of Venison With Cran-Currant Sauce
If you’re looking to impress at your next meal, you’ll want to gather the ingredients for this delectable Rack of Venison with Cran-Currant Sauce. This dish isn’t just a feast for the eyes; it’s a symphony of flavors that dance on your palate.
Trust me, once you smell that marinade, the anticipation will have your taste buds doing a little happy dance. So, let’s get to what you need to whip up this culinary masterpiece.
Ingredients:
- 1/2 cup gin
- 1/2 cup apple juice
- 1/4 cup vegetable oil (plus more for brushing)
- 2 teaspoons juniper berries, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 (2 1/2-3 lb) rack of venison, frenched
- 2 1/2 cups fresh cranberries
- 3/4 cup dried currants
- 2/3 cup sugar
- 1 tablespoon grated orange zest (or 2 teaspoons grated lime zest)
- Water (for the sauce)
Now, let’s talk a bit about these ingredients. First off, the gin in the marinade is a game-changer. It adds a depth of flavor that you mightn’t expect but is oh-so-welcome.
If you’re not a gin fan, don’t worry; you can always substitute with another spirit or even just stick with apple juice for a non-alcoholic version.
And those juniper berries? They bring a lovely piney note that complements the venison beautifully.
As for the cranberries and currants, they balance the richness of the meat with their tartness and sweetness, which is just heavenly.
How to Make Rack of Venison With Cran-Currant Sauce
Alright, let’s plunge into making this show-stopping Rack of Venison with Cran-Currant Sauce. First, you’ll want to start with the marinade because, believe me, the longer the venison hangs out in that flavorful mix, the better.
Grab 1/2 cup of gin and 1/2 cup of apple juice, whisk them together with 1/4 cup of vegetable oil, 2 teaspoons of crushed juniper berries, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of fresh ground black pepper. Once you’ve got that delicious potion mixed up, take your 2 1/2-3 lb rack of venison and pop it into a large heavy-duty zip-lock bag.
Pour that marinade all over the meat, seal the bag tight (don’t want any leaks ruining your day), and give it a little massage—turn the bag to coat the meat evenly. Now, here’s where the patience comes in: let that bag marinate in the fridge for anywhere from 6 hours to 2 days. Yes, you read that right; the longer, the better. Just remember to turn it occasionally, like you’re giving it a little love.
Now, while your venison is soaking up all that goodness, let’s whip up the cranberry sauce. In a saucepan, combine 2 1/2 cups of fresh cranberries, 3/4 cup of dried currants, and 2/3 cup of sugar with about 2/3 cup of water.
Bring this sweet-tart concoction to a boil over high heat, stirring now and then until the cranberries start popping and the sauce thickens up a bit. This should take around 3-4 minutes—don’t wander off to binge-watch your favorite show; you’ll want to keep an eye on it.
Once it’s thickened, take it off the heat and stir in 1 tablespoon of grated orange zest. Let it cool down to room temperature while you focus on the next steps.
When you’re ready to cook, pull that beautiful rack of venison from the fridge and discard the marinade—sorry, marinade, it’s not you; it’s us. Wipe off most of it with paper towels and give it a light brushing of vegetable oil.
And here’s a pro tip: loosely cover the tips of the bones with foil to keep them from burning while grilling. Preheat your grill for indirect medium heat and place the venison bone side down. Grill until the internal temperature reaches 145°F for that perfect medium-rare, which should take about 45 minutes.
Remember to flip it halfway through because even meat deserves a little attention. Once it’s done, let it rest for about 5 minutes before slicing it into individual chops. Serve those lovely pieces with a generous drizzle of your cranberry sauce.
And there you have it—a dish that’s sure to impress, even if you accidentally spatula-fingered the sauce all over the place. Happy cooking!
Rack of Venison With Cran-Currant Sauce Substitutions & Variations
While the classic Rack of Venison with Cran-Currant Sauce is a delightful dish, experimenting with substitutions and variations can elevate your culinary experience.
For a unique twist, swap venison for lamb or pork, both of which pair beautifully with the sauce. You can also use pomegranate juice instead of apple juice for a bolder flavor.
If you’re short on fresh cranberries, frozen ones work just as well. For a touch of spice, consider adding a pinch of cinnamon or star anise to your sauce.
These simple changes can create an exciting new take on this timeless recipe!
What to Serve with Rack of Venison With Cran-Currant Sauce
When planning a meal around Rack of Venison with Cran-Currant Sauce, it’s important to think about sides that complement the rich flavors of the dish.
I love serving creamy mashed potatoes or a buttery parsnip puree, as their smooth textures balance the venison beautifully. Roasted root vegetables, like carrots and beets, add a touch of sweetness that pairs well with the sauce.
To brighten the plate, I often include a fresh arugula salad with a light vinaigrette.
Finally, a glass of full-bodied red wine elevates the entire experience, making the meal truly memorable. Enjoy the harmony of flavors!
Additional Tips & Notes
To enhance your experience with the Rack of Venison and Cran-Currant Sauce, consider a few additional tips.
First, marinate the venison for at least 24 hours for deeper flavor. If you’re short on time, even a few hours will help.
Second, let the meat rest after grilling; this allows the juices to redistribute.
For a touch of elegance, serve the dish with a side of roasted root vegetables or creamy polenta.
Finally, don’t skip the foil on the bones; it prevents burning and adds a nice presentation.
Enjoy your meal; the combination of flavors is truly delightful!