Rack of Venison Stuffed with Sausage and Apples

Stuffed Rack of Venison

• 1 8-bone (2 1/2 - 3 lb) rack of venison (available on Amazon), frenched and trimmed of silverskin
  
  
• 2 oz chopped onion
  
  
• 1 clove garlic, minced
  
  
• 4 oz sweet italian pork sausage, casings removed
  
  
• 1/4 cup shelled pistachios, crushed
  
  
• 1/4 cup dried black currants
  
  
• 1 tsp dried italian herb seasoning
  
  
• salt and pepper to taste
  
  
• 2 pinches allspice
  
  
• pinch nutmeg
  
  
• pinch cayenne pepper
  
  
• olive oil, as needed
  
  
• 2 oz dried apple slices (preferably organic and unsulfured)
  
  
• 1/3 cup tawny port
  
  
• 2/3 cup water

Mix the port and water in a glass measuring cup. Microwave 2 minutes. Add dried apple slices and allow to steep at least 20 minutes.

Saute onions in a teaspoon or two of olive oil until translucent (7 minutes or so). Add garlic, stir for 1 minute. Add sausage, breaking up clumps, and saute until cooked through (about 5-7 minutes). Remove to a paper towel covered plate and allow the fat to drain away for a minute or two. Pat dry with a paper towel and transfer mixture to a mixing bowl. Drain, pat dry, and roughly chop apples. Add applies to sausage mixture. Add pistachios, currants, italian herbs, spices, and salt and pepper. Refrigerate until needed.

For two servings, halve the rack of venison crosswise to make two 4-bone pieces. Freeze one half for another use. Using a long, thin, narrow knife cut a hole through the center of the rack lengthwise. Flip knife 90 degrees and make another cut, creating a cross-shaped hole. Using your fingers, widen the cavity as much as possible without tearing the meat.

Fill the venison rack's cavity with stuffing (you'll probably have some - or even a lot - of stuffing left over; if so, fry it up as a treat for the chef). Tie with kitchen twine. Season the rack with salt and pepper on all sides and spray with Pam.

In a large skillet, brown the rack on all sides. Transfer to a rack set in a roasting pan and place in a preheated 425 degree oven. Cook 20 minutes for medium rare.

Allow to rest 10 minutes before carving.

Nap plate with sauce (recipe follows), place venison slices on sauce, and serve with risotto on the side.

Quasi-Home Made Porcini and Truffle Sauce

• 1/2 cup tawny port
  
  
  
• 1/2 cup water
  
  
  
• 2 oz dried porcini mushrooms (an excellent grade is available from Amazon)
  
  
  
• 1/2 oz black truffle, minced fine (available from Amazon)
  
  
  
• 1 6.5 oz tub of D'Artagnan veal & duck demi-glace (available from Amazon)
  
  
  
• 1/2 cup tawny port
  
  
  
• 1/2 cup low-salt chicken stock
  
  
  
• dash salt and pepper

Combine the first 1/2 cup of port and water in a glass measuring cup. Microwave 2 minutes. Add porcini mushrooms and allow to steep at least 30 minutes. Drain and rinse.

In a small sauce pan, mix demi-glace, remaining port, and stock. Bring to boil, reduce heat to simmer, and allow to reduce by about half. Add porcini mushrooms and truffles, season with salt and pepper, and keep warm over low heat.

Optional: Add a pat of butter and a dash of truffle oil (available from Amazon) just before serving for an extra-rich sauce.

Quasi-Homemade Truffle Risotto

• 1 jar Truffle Risotto mix (available from Amazon)
  
  
• 6 oz white wine
  
  
• 7 oz low sodium chicken stock
  
  
• 1/2 oz black truffle, finely minced (available from Amazon)
  
  
• dash white truffle oil (available from Amazon)

Combine all ingredients in your Cuisinart rice cooker and set to cook. If the cooker doesn't automatically shut off after about 8-10 minutes, start checking to make sure the mixture doesn't run dry. Will it taste like homemade risotto over which you sweated for ages, while constantly stirring and adding stock in minuscule increments? No. Will it be great anyway? Yes. Is it a lot easier? You bet.