This fantastic recipe for venison is from Chef Nancy Oakes of the iconic Boulevard restaurant in San Francisco and husband Chef Bruce Aidells, whose latest cookbook, The Great Meat Cookbook, is the definitive guide for cooking every type of sustainable meat. Reprinted with permission from Bruce Aidells.

See Also

Baked Spareribs with Lemon Confit Rub

Bison Cottage Pie

Slow-Roasted Lamb Shoulder with Rosemary & Pancetta Paste

Ingredients

• 2 Bosc pears, halved
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons water
• Salt & freshly ground black pepper
• 2-½ to 3 pounds rack of venison, Frenched (8 bones)
• 1 onion, diced
• 2 tablespoons olive oil
• 8 ounces Italian sausage, removed from casing
• 1 cup toasted chopped pecans
• ¾ cup currants
• 2 tablespoon rosemary, chopped
• Kosher salt
• Butcher’s string
• 2 medium onions, thinly sliced
• 6 sprigs rosemary
• 1 bunch thyme
• 2 heads garlic, separated into cloves, root ends trimmed but not peeled

• Prep Time: 45 minutes
• Cook Time: 20 minutes

• Total Time: 65 minutes
• Yield: Serves 4

Preparation

1. In a shallow oven-proof casserole just larger than the pears, place the pears cut side down. Add the other ingredients on top, season with salt and pepper, and roast in a preheated 350°F oven for 45 minutes, or until just tender all the way through when pierced with a knife.
2. In a medium-sized sauté pan, sauté the chopped onion in the olive oil until translucent. Add the Italian sausage, and sauté, breaking it up until it is brown, then allow to cool. Combine the onions, sausage, pecans, currants, rosemary and pears and set aside.

1. To stuff the venison rack, use a long thin knife and a sharpening steel to make the tunnel through the center of the eye of the roast. With the knife, make a cut directly through the center of the eye of the roast all the way through to the other end, then rotate the knife 90 degrees and make another cut in the same place creating an X cut. Insert the steel through the cut and work it around to open up the cavity. Stuff the cavity with the filling. Truss the rack with the butcher’s string.
2. Pre-heat oven to 425°F. Season the rack all over with salt and pepper, and sear it in a large cast iron skillet or other heavy pan until brown on all sides. Remove from the pan.
3. Arrange the sliced onions, garlic and herbs in the pan, then place the roast on top of the vegetables. Roast for about 20 minutes or until an instant-read thermometer reads 125°F. Let the venison rest loosely covered for 10 minutes to allow the internal temperature to reach 135°F. Carve between the bones and serve with the vegetables.