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.