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Roasted Rack of Venison with Red Currant and Cranberry Sauce
MARTHA STEWART15Ingredients
105Minutes
580Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 cups veal stock (preferably homemade)
- 2 bay leaves (dried)
- 1 bunch fresh thyme
- 3/4 cup port wine (ruby)
- 2 inches fresh ginger (piece, peeled and chopped)
- 1/2 cup jam (red-currant)
- 4 Tbsp. black peppercorns (whole)
- 4 Tbsp. juniper berries (whole)
- 4 Tbsp. dried rosemary
- 1 Tbsp. salt
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 4 lb. venison (each racks, well trimmed)
- 2 tsp. all-purpose flour
- 1 cup cranberries (fresh or frozen)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1450mg60% |
| Potassium400mg11% |
| Protein71g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars15g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium10% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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