Venison rack with red wine butter

Ingredients for 6 servings:

• 4 shallots
• 4 tbsp olive oil, or clarified butter
• 2 tbsp honey
• 500 ml red wine
• 500 g butter, maybe a little less
• Salt and pepper, black (ground)
• ½ lemon(s), organic
• 1,500 g venison carrée (24 ribs)
• 4 sprigs rosemary
• 4 sprigs sage
• 2 sprigs of thyme
• 4 cloves garlic
• Salt
• black pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

or venison cutlet track

For the red wine butter: Peel the shallots and dice very finely. Sauté in a saucepan with 2 tablespoons of oil or clarified butter until lightly browned, then add the honey. Deglaze the shallots with the red wine and reduce over medium heat until syrupy. Allow the shallot-red wine mixture to cool. Beat the butter in a bowl with a hand mixer until fluffy. Slowly mix in the shallot-red wine mixture. Season with salt and pepper. If desired, add a little more lemon juice. To shape the butter (e.g., into rolls or pipe with a piping bag), chill briefly and then shape into the desired form. For the venison rack: Wash the rosemary, sage, and thyme, shake dry, and pick off any needles or leaves and chop finely. Lightly press down the garlic cloves with their skins on. Remove all skins from the venison rack (if not already prepared by the butcher). Season the rack with salt and pepper on both sides. Heat 2 tablespoons of oil or clarified butter in a pan and brown the venison rack on both sides. Add the herbs and garlic and fry briefly. Place everything on a baking tray or in a large casserole dish and roast in a preheated oven at 180°C (top and bottom heat) (160°C fan oven) on the middle rack for about 12 minutes. The internal temperature should be 58-60 degrees. Remove the venison rack from the oven and let it rest while you prepare the side dishes. Tips: I allow 4 ribs per person from the venison rack. To serve, cut off two-rib pieces and place them on the plate, leaning against each other. The red wine butter can also be prepared one or two days in advance and, if there are any leftovers, freeze them. Also tastes great with other types of meat.