Venison Rack

Ingredients

• 1 venison karree
• 3 tbsp red wine vinegar
• 5 tbsp butter
• 2 onions
• 2 carrots
• 4 tomatoes
• 1 small ginger
• 6 bay leaves
• 2 thyme sprigs
• 100 g bacon cubes
• 125 ml red wine
• 200 ml vegetable broth
• Salt
• Pepper
• whipped cream (for the sauce)

Instructions

1. 1.

   Wash the venison rack the day before and remove skins and tendons. Soak a kitchen towel with vinegar and wrap the rack in it, refrigerate overnight. Take out 2 hours before roasting and pat dry. In a large roasting pan heat butter and sear the rack on all sides. Remove. Peel ginger and shave thin slices. Wash, peel, and dice carrots finely. Peel and finely chop onions. Briefly blanch tomatoes, shock, peel, quarter, seed, and cube them, then sauté with carrots, onions, and bacon in the roasting pan liquid. Add bay leaves and thyme, place the rack back with the meat side up. Lightly salt and pepper, sprinkle ginger. Set oven to 250°C and roast the rack for 15 minutes, basting repeatedly with wine and broth. After 15 minutes turn off the oven, open a crack, let the meat rest 20 minutes, cover with foil if needed.

2. 2.

   Remove the meat from the pan, strain the sauce through a sieve and pass it. Detach fillets from the bone, slice diagonally. Place the rack back in the pan decoratively with the bone. Finish the sauce with cream and serve in a saucier alongside fresh dumplings.