Rack, of, Venison, With, Mushrooms

Recipe: Rack of Venison With Mushrooms


  • 1 quart beef stock
  • 1/2 cup chopped leeks
  • 1/4 cup each, chopped: shallots and carrot
  • 1 tomato, chopped
  • 1/2 bunch fresh parsley (leaves only)
  • 1/2 cup port wine
  • 2 teaspoons tomato paste
  • 1 rack of venison (8 ribs, about 2 pounds)
  • 1/4 cup olive oil
  • 2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley or watercress for garnish (optional)


  1. In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste.
  2. 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 425F.
  3. 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 1/2 to 3/4 cup dry seasoned bread crumbs.
  4. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper.
  5. Pour about 1/4 cup sauce on each of 8 plates.
  6. Place 2 slices venison on each plate, atop sauce.
  7. Garnish with mushrooms and chopped parsley.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)