Venison Rack with Berries

Ingredients

• 1 venison rack
• 3 EL red wine vinegar
• 5 EL butter
• 2 onions
• 2 carrots
• 12 juniper berries
• 125 ml red wine
• Salt
• pepper (ground)
• 150 g heavy cream
• 150 g blueberries
• 2 EL Butter
• 3 shallots

Instructions

1. 1.

   Wash the venison rack the day before and remove skins and sinews. Soak a kitchen towel in vinegar and wrap the rack, refrigerate overnight. Remove 2 hours before roasting and pat dry. In a large roasting pan heat butter and sear the rack on all sides; set aside.

2. 2.

   Wash, peel, and finely dice carrots. Peel onions, finely chop, and sauté with carrots in the pan drippings. Add juniper berries and place the rack back with the meat side up. Lightly salt and pepper. Set oven to 250°C and roast for 15 minutes, basting repeatedly with cream and pan juices while adding red wine from the side. After 15 minutes turn off oven, open a crack, and let the meat rest for another 20 minutes.

3. 3.

   Peel shallots, split lengthwise, then cut into strips. Steam in hot butter for about 5 minutes over low to medium heat until tender, then add blueberries and warm briefly.

4. 4.

   Remove meat from pan, strain sauce through a sieve and pass it. Separate fillets from the bone, slice, and arrange decoratively on a warmed plate with blueberries and steamed shallots as garnish. Serve separately with sauce on the side.