Maple-Vinegar Marinated Racks of Venison
Maple-Vinegar Marinated Racks of Venison
Ingredients: 1 cup maple syrup (MAPLE -- NOT MAPLE FLAVORED SUGAR WATER
!), 1 cup cider vinegar, 6 juniper berries (crushed), 2 racks venison
(about 2.5 lbs each, with ribs left long & back bones cracked for easy
carving), 2 tablespoons vegetable oil, salt & pepper (optional), .5 lb
bacon
In large, shallow bowl, combine syrup, vinegar, and crushed berries.
Add venison racks, cover, and marinate (refrigerated) overnight. Turn
racks 2 or 3 times. Remove venison from marinade and rub with oil.
Reserve marinade for basting. Sprinkle venison lightly with salt and
pepper (optional) Preheat oven to 400 DF. Stand racks in a shallow
oiled roasting pan just large enough to hold them and interlace the ribs
to form a standing roast. Drape bacon strips over the outside of the
roast. Roast for 10 minutes per pound (for rare, 12 - 13 minutes for
medium). Baste 2 to 3 times with marinade during roasting. Remove
roast from oven and allow to stand, loosely covered, for 15 minutes
before carving. To carve, cut between the first 2 chops on one side.
Remove the first chop and then alternate and remove the one opposite it.
Serves 6 to 8.
This recipe is attributed to the Oneida Nation of the Iroquois League,
slightly adapted for the modern kitchen.
Source: rec.hunting
|
|