Classic Roasted Rack of Venison with Blackberry Reduction
For a sophisticated, gamey alternative to beef, a roasted rack of venison makes an extraordinary and memorable Christmas centerpiece. The venison is rubbed with crushed juniper berries, black peppercorns, and fresh thyme, then seared in a hot skillet before being roasted to a juicy, tender medium-rare. To complement the lean, earthy flavor of the meat, it is served with a rich, glossy reduction sauce made from fresh blackberries, port wine, shallots, and a touch of balsamic vinegar. The sweet and tart notes of the blackberry reduction pair beautifully with the rich, succulent venison chops.