Rack Of Venison With Rosemary Ginger Crust | Wild Fork
Impress with rack of venison in a rosemary-ginger crust, finished with pan gravy for an elegant, restaurant-worthy dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- 1 Rack Of Venison, thawed
- 1 tsp. Coarse Sea Salt
- to taste Himalayan Pink Salt
- ¼ Cup Butter
- 1 Tbsp. Red wine vinegar
- 2 cups Beef Stock
- 2 tsp. Cornstarch
- Rosemary Ginger and Maple Crust:
- 1/3 Cup Maple Syrup
- 1 Cup Ginger Snap Cookie Crumbs
- ½ Cup Fresh bread crumbs
- 1/3 Cup Light Olive Oil
- 1 tsp. Garlic Powder
- 1 tsp. Fresh Ginger, chopped
- 2 Tbsp. Fresh Rosemary
- 2 Tbsp. Fresh Parsley
- Freshly Ground Black Peppercorns, to taste
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