Recipe - Rack Of Venison With Apple And Szechuan Peppercorn Sauce

3 tablespoon Vegetable oil
1 Rib rack farm raised venison
Salt and freshly ground
black pepper, to taste
2 tablespoon Unsalted butter
4 Tart apples (such as Granny
Smith), cored and cut or sliced up
into eighths
One half cup Sugar
One fourth cup Balsamic vinegar
One half cup Dry red wine
2 tablespoon Szechuan peppercorns,
toasted and crushed
One half cup Game stock or chicken stock
3 tablespoon Sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison
with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the
venison from the skillet and place in a roasting pan . Pour off and discard
the oil from the skillet.

Over medium high heat, add 2 tablespoons butter to the skillet. When the
foaming of the butter subsides, add the apples and saute until they begin
to caramelize, about 3 to 4 minutes. Add the sugar a nd the vinegar and
cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and
Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to
a boil, and reduce the stock for another minute. Keep the sauce warm while
the venison finishes cooking. When ready to serve swirl the butter into the
sauce.

Place the venison in a preheated 350 degree oven for 10 to 12 minutes,
until it reaches an internal temperature of 125 to 130 degrees for medium
rare. Remove from oven and let rest 5 minutes before s licing into chops.
Serve two chops per person, with some of the apple peppercorn sauce ladled
over each serving.

From Michael's Place Show # 1A25

Recipe by: Michael Lomonaco Posted to MCRecipe Digest V1 #534 by "Master
Harper Gaellon" gaellon@inch.com on Mar 21, 1997