Roast Venison with Juniper-Currant Sauce
- One 5-to 6-pound rack of venison, piqued
- 4 cups (1 quart) milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup water
- Juniper-Currant Sauce
- 2 tablespoons bacon drippings
- 4 medium carrots, peeled and thinly sliced
- 2 medium yellow onions, coarsely chopped
- 1 small celery rib, trimmed and thinly sliced (include some leaves)
- 1 tablespoon juniper berries
- 2 large whole bay leaves (preferably fresh)
- ½ cup dry red wine
- ¼ cup water
- 5 cups chicken stock or broth
- 6 black peppercorns, crushed
- ½ cup firmly packed red currant jelly
- 2 tablespoons heavy cream
- Venison pan drippings
- ½ teaspoon salt, or to taste
- 3 tablespoons flour blended with ¼ cup cold water
- Optional Garnishes
- Pickled Peaches or Bourbon’d Peaches Watercress
Instructions:
The venison available to chefs and home cooks is ranch-raised, tender of flesh and delicate of flavor.
- Place the venison in a large nonreactive bowl, pour in the milk, cover, and refrigerate for 24 hours.
- Meanwhile, begin the sauce: Heat the bacon drippings in a large, heavy saucepan over moderately high heat for 1 minute; add the carrots, onions, celery, juniper berries, and bay leaves and sauté, stirring now and then, for 10 to 12 minutes or until lightly browned.
- Pour in the wine and water and simmer, uncovered, for 5 minutes. Add the chicken stock and peppercorns, bring to a boil, then adjust the heat so the mixture bubbles gently. Simmer uncovered for 1 hour.
- Smooth in the currant jelly and simmer uncovered for 15 minutes or until the sauce reduces slightly. Strain the sauce through a large fine sieve, discarding the solids. Pour the sauce into a medium-size nonreactive bowl, cover, and refrigerate.
- When ready to proceed, preheat the oven to 450° F. Lift the venison from the milk (it should be discarded), then rub the meat generously with the salt and pepper.
- Stand the venison on its rib ends in a large shallow roasting pan and roast uncovered on the middle oven shelf for 15 minutes.Add the 1 cup water and continue roasting, basting often with the pan drippings. Allow 20 to 25 minutes for rare venison, 35 for medium rare; further roasting will toughen the meat. Remove the venison from the oven and let stand for 15 minutes.
- Meanwhile, finish the sauce: Bring the chilled sauce to a simmer in a medium-size nonreactive pan, then blend in the cream, venison pan drippings (plus any browned bits), and salt to taste. Quickly whisk a little of the hot sauce into the flour-water paste, stir back into the pan, and cook, stirring constantly, for 3 to 5 minutes until thickened and smooth.
- To serve, arrange the venison on a large heated platter and garnish, if you like, with pickled or bourbon’d peaches and ruffs of watercress. Pour the sauce into a heated gravy boat and pass separately.