Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 rack of venison, 8 or 9 ribs, frenched and blotted dry
- 3 Tablespoons peppercorns, cracked
- 4 Thai chilies, seeded and chopped
- 3 kaffir lime leaves (if not available, use lemon or lime zest)
- 2 teaspoons crushed garlic
- 1 stalk lemongrass, course outer stems removed, lower 6 to 8 inches finely chopped
- 1 Tablespoon peanut oil
- 2 teaspoons fish sauce
From: D'Artagnan's Glorious Game Cookbook
Prep time: the day before cooking
Rub venison with peppercorns. Combine the chilies, lime leaves, garlic and lemongrass with the peanut oil and fish sauce in a large resealable plastic bag or bowl. Add venison to mixture and turn to coat, then seal or cover and refrigerate overnight.
Preheat oven to 375 degrees.
Heat a 10 inch skillet over medium high heat. Remove the venison from the marinade and lightly sear on all sides, then roast until rare or medium rare, approximately 20 minutes, or until internal temperature is 120 degrees to 125 degrees, turning a couple of times.
Remove meat to a carving board and let rest for 5 minutes before cutting.
Cut venison between bones into chops and serve.
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