RACK OF VENISON WITH ROSEMARY GINGER & MAPLE CRUST
RACK OF VENISON WITH ROSEMARY GINGER & MAPLE CRUST
INGREDIENTS
Himalayan Pink Salt, to taste
Butter ¼ Cup
Red wine vinegar 1 Tbsp
Demi glace 12 fl. oz
Rosemary Ginger and Maple Crust:
Maple Syrup 1/3 Cup
Ginger Snap Cookie Crumbs 1 Cup
Fresh bread crumbs ½ Cup
Light Olive Oil 1/3 Cup
Granulated Garlic 1 tsp
Fresh Ginger, chopped 1 tsp
Fresh Rosemary 2 Tbsp
Fresh Parsley 2 Tbsp
Freshly Ground Black Peppercorns to taste
LET'S GET COOKING!
Preheat oven to 400°F.
In a small bowl, mix maple syrup and granulated garlic.
In another bowl, combine ginger cookie crumbs, breadcrumbs, olive oil, granulated garlic, fresh garlic, and herbs. Season with salt and pepper.
In a large pan, heat butter over medium-high. Season roast with Himalayan salt and black pepper. Sear on all sides until nicely browned. Transfer to a roasting pan.
Spread maple syrup mixture on top and sides of roast; press breadcrumb mixture on top and sides. Lower temperature to 350°F and cook for 15-25 minutes or until it reaches your desired temperature. Let rest 10 minutes before slicing.
In a small saucepan, heat demi-glace over medium-low heat. Add pan drippings and some water, blend with a whisk and serve on the side.
Serve Venison with warm Demi-glace mixed with Red wine vinegar