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Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy Recipe

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Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy
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Ingredients
10
Count
Nutrition
412
Calories
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Ingredients:

  • an 8- to 11 rib (3- to 4-lb) rack of venison, halved to form two 4- to 6- rib racks d y tough membr es trimmed
  • 2 tbsp vegetable oil plus additional for rubbing the venison
  • 1/2 cup beef broth
  • 1/2 cup red wine
  • 1/2 cup water
  • 1 tbsp juniper berries (available in the spice section of supermarkets), crushed lightly
  • 2 tsp cornstarch dissolved in 2 tbsp water
  • 1/3 cup dried cranberries (available at specialty foods shops)

Directions:

  1. Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 411.97 Kcal (1725 kJ)
Calories from fat 52.74 Kcal
% Daily Value*
Total Fat 5.86g 9%
Cholesterol 37.79mg 13%
Sodium 73.15mg 3%
Potassium 548.27mg 12%
Total Carbs 70.2g 23%
Sugars 23.65g 95%
Dietary Fiber 5.56g 22%
Protein 17.53g 35%
Vitamin C 12.1mg 20%
Iron 1.6mg 9%
Calcium 61.7mg 6%
Amount Per 100 g
Calories 77.84 Kcal (326 kJ)
Calories from fat 9.96 Kcal
% Daily Value*
Total Fat 1.11g 9%
Cholesterol 7.14mg 13%
Sodium 13.82mg 3%
Potassium 103.59mg 12%
Total Carbs 13.26g 23%
Sugars 4.47g 95%
Dietary Fiber 1.05g 22%
Protein 3.31g 35%
Vitamin C 2.3mg 20%
Iron 0.3mg 9%
Calcium 11.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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