Venison Rack

Ingredients

• 1 venison rack (750 g)
• 0.5 l red wine
• 1 Carrot
• 1 onion
• 1 herb bundle
• 2 tbsp butter
• 1 tbsp oil
• 150 g crème fraîche
• 150 ml game stock (from a can)

Instructions

1. 1.

   Place the venison rack in a bowl. Peel and finely chop the carrot. Peel and chop the onion. Combine both with salt, pepper, and red wine, pour over the rack, and marinate for 2 hours. Remove from the marinade and let drain well. Reduce half of the marinade in a pot. Rub the venison rack with salt and pepper. Heat oil and butter in a roasting pan and sear the rack on all sides. Put the pan in the oven at 250°C for 15 minutes, basting with the marinade repeatedly. Take the rack out of the oven and wrap it in foil. Strain the drippings through a sieve, pour over game stock, and reduce. Stir in crème fraîche and season with salt and pepper.

2. 2.

   Arrange the venison rack on chanterelle mushrooms with onions and bacon, serving the sauce separately.