Roasted Venison Rack, Porcini Mushrooms And Vin Brûlée Reduction

by Chef Massimo Capra

As porcini mushrooms are difficult to find, you can substitute king oyster mushrooms, which have a thick, meaty texture and are readily available. Chef Capra uses polenta as an integral part of this dish.

Vin brûlée:
2 cups red wine
2 bay leaves
4 cloves
1 cinnamon stick
½ lemon, juiced
1 teaspoon sugar

Venison:
4 cloves garlic, peeled
½ teaspoon chopped rosemary
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
2 pounds venison racks, Frenched (bones stripped clean)
1 tablespoon olive oil
1 tablespoon butter

Porcini:
1 pound fresh (frozen) porcini or king oyster mushrooms, sliced
2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Prepare the vin brûlée by placing all ingredients in a sauce pan and boiling for about 3 minutes to evaporate the alcohol. Reserve.

Preheat oven to 375 F.

Place the garlic, rosemary, salt, pepper and allspice in a coffee grinder and grind together to a powder.

Preheat a heavy cast-iron pan, add oil and butter, season the racks with the spice mix and add them to the pan, sear well on all sides and place pan in oven for about 20 minutes or until desired degree of doneness.

Trim ends of mushrooms. Heat oil in skillet on high heat and add mushrooms and garlic. Sauté until limp. Reserve and reheat when needed.

Remove the racks from the oven and pour the vin brûlée over, simmer for a minute and remove the racks, wrap in tinfoil and set aside in a warm place.

Reduce the wine sauce on a high heat to a creamy consistency, about 8 minutes and taste for correct seasoning. Strain and keep warm.

Slice meat into chops and serve with polenta, mushrooms and sauce drizzled around.

Wine pairing by Beppi Crosariol:

Substantial, woodsy and slightly gamey, this inspired combination sets the stage for a robust red. Pick almost any big, concentrated red you’re fond of, but if you want to hit the bull’s-eye, try Barolo or a firm syrah-based red from the Rhône Valley, such as Crozes-Hermitage or Côtes-du-Rhône. International choices: Fontanafredda Barolo from Italy ($30); Guigal Côtes-du-Rhône red from France ($18). Canadian choice: Henry of Pelham Baco Noir from Niagara ($13)

Chef Massimo Capra

Mistura

265 Davenport Road
Toronto, Ontario
Phone: 416.515.0009
www.mistura.ca

Other recipes by Massimo Capra
- May 2010 :: Roasted Mediterranean Sea Bass on a Seafood and Green Pea Ragout
- December 2009 :: Pancetta-Wrapped Scampi Risotto With Creamed Squash