Rack Of Venison With Rosemary Ginger Crust | Wild Fork

Ingredients

• 1 Rack Of Venison, thawed
• To Taste Black Peppercorns
• 1 (12 fl. oz.) WFF Demi-Glace with Truffle
• 1 tsp. Coarse Sea Salt
• WFF Himalayan Pink Salt, to taste
• ¼ Cup Butter
• Essence
• 1 Tbsp. Red wine vinegar
• Rosemary Ginger and Maple Crust:
• 1/3 Cup Maple Syrup
• 1 Tbsp. WFF
• 1 Cup Ginger Snap Cookie Crumbs
• ½ Cup Fresh bread crumbs
• 1/3 Cup Light Olive Oil
• 1 tsp. WFF Granulated Garlic
• 1 tsp. Fresh Ginger, chopped
• 2 Tbsp. Fresh Rosemary
• 2 Tbsp. Fresh Parsley
• WFF Freshly Ground Black Peppercorns, to taste