Rack of Venison with Fig Sauce
A delicious and beautiful way to serve your venison
Keywords
- Chef John Folse
- Nature & Outdoors
- Greater Baton Rouge
- November 2021
- Cuisine
- recipes
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Saute pan
- Carving knife
- Oven
- Stove
- Refrigerator
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Plate
- Serving platter
Ingredients
- 1 (10-12 bone) rack of venison
- 1 Cane Syrup
- 1/2 Melted Butter
- 1/2 Dried Thyme
- 1/2 Dried Basil
- 1/2 Dried Rosemary
- 2 Dried Tarragon
- 3 Garlic, minced
- Salt
- Black Pepper
- Granulated Garlic to taste
- 2 Fig Preserves
- 2 Butter
- 1 Shallot, diced
- 1 Fruity Red Wine
- 2 Beef Base
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