Roasted Rack of Venison with Red Currant and Cranberry Sauce

Roasted Rack of Venison with Red Currant and Cranberry Sauce
15 Ingredients
  • 4 cups veal or beef stock, preferably homemade
  • 2 dried bay leaves
  • 1 bunch fresh thyme
  • 3/4 cup ruby port wine
  • 1 one-inch piece fresh ginger, peeled and chopped
  • 1/2 cup red-currant jam
  • 4 tablespoons whole black peppercorns
  • 4 tablespoons whole juniper berries
  • 4 tablespoons dried rosemary
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon plus 2 teaspoons butter
  • 2 (1 1/2 to 2 pounds each) racks venison, well trimmed
  • 2 teaspoons all-purpose flour
  • 1 cup fresh or frozen cranberries
Nutrition
602
30% daily value
6 servings
                                       
                                            high-​protein
     

Fat

17% 11

Saturated

27% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 27

Fiber

15% 4

Sugars

- 16

Sugars, added

- 13

Protein

175% 88

Cholesterol

78% 233

Sodium

49% 1169

Calcium

10% 97

Magnesium

27% 113

Potassium

31% 1460

Iron

76% 14

Zinc

93% 10

Phosphorus

113% 793

Vitamin A

4% 40

Vitamin C

12% 11

Thiamin (B1)

62% 1

Riboflavin (B2)

118% 2

Niacin (B3)

149% 24

Vitamin B6

158% 2

Folate equivalent (total)

11% 46

Folate (food)

- 44

Folic acid

- 1

Vitamin B12

251% 6

Vitamin D

16% 2

Vitamin E

16% 2

Vitamin K

9% 10
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