Saskatoon Berry Deer Rack Loin
Do you have a hunter in the family? Then this recipe for Saskatoon Berry Deer Rack may just make the perfect dinner. The game pairs perfectly with the wild, hardy Saskatoon berries, sweetened into our Saunders Family Farm Saskatoon Jam.
Saskatoon Berry Deer Rack Loin Recipe
1 loin rack of deer, about 2lb (with rib bones), cleaned, tied.
4 cups of light red wine
1 celery branch
10 black pepper corns
6 branches of thyme
1 bay leaf
3 garlic cloves
2 tablespoons of oil
2 tablespoons cognac
4 cups veal stock (from your butchery shop, not salted)
½ cup of roasted flour
2 tablespoons of tomato paste
Salt and pepper.
4 tablespoons of Saunders Family Farm Saskatoon Jam
1 tablespoon 35 % cream
2 tablespoons of butter, diced
1. Marinate the meat, with wine, vegetables, herbs and spices for 6 to 24 hours.
2. Drain the meat, vegetables and keep the liquid.
3. In a pot slowly simmer liquid, while skimming off foam.
4. Let liquid reduce by one third.
5. Pat the meat dry. Season it, and then sear it in a pan with hot oil, just to brown. Remove.
6. In the same pan, sear vegetable to brown.
7. Put the meat on top and cook in 450 F oven for 15 to 20 minutes.
8. Remove the pan from oven and pour cognac on the meat.
9. Remove the meat and let to rest in warmer area, cover with an aluminum paper.
10. Remove the butcher string.
11. Mix roasted flour with some veal stock.
12. Place pan back on the stovetop.
13. Add tomato paste and cook for few minutes with vegetables.
14. Then, pour the stock in.
15. Let cook until it reduces to a nice syrupy texture.
16. Pass trough a fine sieve, then brings to boil. Stir in cream and butter.
17. Add in the Saunders Family Farm Saskatoon Jam, but do not boil the sauce.
18. Just before serving, cut each rib.
19. Serve with celeriac purée, or roasted roots vegetable