Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Ingredients

• ½ cup pecans
• 2 garlic
• 1 2 1/2-pound rack of venison, frenched (8 bones)
• 2 medium onions
• 1 teaspoon fresh rosemary
• Roasted Bosc Pears
• 4 ounces sweet Italian sausages
• + 5 more ingredients
• • ¹/₃ cup dried currants
  • 1 cup onion
  • 5 tablespoons olive oil
  • 1 bunch fresh thyme
  • 6 fresh rosemary sprigs

Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rose...

View full recipe at Epicurious