Rack of Venison With Forest Mushrooms

Rack of Venison With Forest Mushrooms


1 quart beef stock

½ cup chopped leeks

¼ cup each, chopped: shallots and carrot

1 tomato, chopped

½ bunch fresh parsley (leaves only)

½ cup port wine

2 teaspoons tomato paste

1 rack of venison (8 ribs, about 2 pounds)

¼ cup olive oil

2 cups sliced mixed exotic mushrooms (such as oyster, shiitake, portobello)

Salt and freshly ground black pepper, to taste (optional)

Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)

Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Makes 8 servings.