Tip : I have found that venison is readily available at most butchers and some ethnic independent grocers around the holidays. I am lucky enough to have both of these available in our neighborhood and so venison is a seasonal favorite in our house.
Ingredients
- 2 8 oz slices from a rack of venison
- kosher salt and ground black pepper
- 3 tbsp unsalted butter
- 1 recipe Port Wine Sauce
Garnish
- 1 whole blood orange peeled and sliced
- 1-2 sprigs baby arugula
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Instructions
- Gather all ingredients before starting the recipe.
- Season rack with kosher salt and ground black pepper on all sides for at least one hour before cooking and leave at room temperature.
- Peel and slice 1 whole blood orange and set aside until ready to plate.
- Heat a large skillet over medium high heat for 1-2 minutes, add 1 tablespoon of butter. When the butter is sizzling, add the venison.
- Sear each side for 2-3 minutes.
- Add the remaining 2 tablespoons of butter to the hot pan with the venison, and baste the venison for 5-6 minutes with the hot butter.
- Remove venison to a cutting board and allow it to rest for 5-10 minutes.
- Slice each rack in half, remove the loin from one bone and place the slices on a serving plate.
- Drizzle port wine sauce on top and around the venison and garnish with orange slices and baby arugula.
