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

Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears
Photo by Pornchai Mittongtare

Ingredients

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

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

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