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Venison Chop with Barolo Braised Onions, Rapini and Acorn Squash

Food Network Canada
YIELDS
4 servings
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Ingredients

Venison Chop

2
venison racks (4 bones each)
1
cup red wine
6-8
juniper berries
1
cinnamon stick
½
tsp mace
2-3
cloves
½
bunch flat parsley

Barolo Braised Onions

1
Tbsp olive oil
½
lb(s) chipolini onions, peeled
4
cup Barolo wine
Course salt as needed
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Directions

Step 1

Combine all ingredients in a large zip lock bag and marinate over

night in the fridge.

Step 2

Remove racks and pat, dry with a clean kitchen towel. In a

skillet over high heat sear the racks on all sides until golden

brown. Transfer to a wire rack and roast until medium rare about

12-15 minutes. Remove from heat and let rest for 5 minutes.

Reserve until ready to slice.

Step 3

In a sauce pot over medium heat sauté the onions in olive oil

until they begin to blister about 4-5 minutes. Add wine, and

bring to a boil. Move to the middle rack of the oven braise until

soft about 30 minutes, remove from heat and keep warm.

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