Your butcher will probably have a
hand in the preparation of the roast,
but you will still be paying your mighty
hunter a fine compliment when you match
his skill in the field with yours in
the kitchen.The preparation of a crown
roast is really quite simple, but it
does require a skilled hand with the
saw and butcher knife. The backbone
is removed from sufficient of the rib
chops to make an attractive crown,
usually a part, if not all, of the
two racks. The rib bones are left rather
long so they curve outwardly as the
meat section is turned to the center.
The whole is firmly tied or sewed together.
Have the butcher trim all fat and return
the meat trimmings as well as the backbone
to you.
Preheat oven to 450 F.
Place in roasting pan. Liberally season
with black pepper and brush with melted
butter. Place in oven for 15 minutes.
Lower heat to 350 F. and continue to
roast 12 to 15 minutes per pound for
medium-rare. Baste occasionally.
While the venison is roasting begin
to prepare the Poivrade (Black
Pepper) Sauce:
In
a saucepan combine 1/2 cup
port wine with the stock, black pepper,
herbs and onion; bring to a boil, reduce
heat and simmer covered, about 20 minutes;
let stand while roast continues to
cook. When ready, remove venison rack
to a warm platter. Add 1/4 cup port
wine to roasting pan; raise heat and
scrape any particles that may have
adhered to bottom of pan.
Strain both the sauce you've prepared
to this point and the pan drippings.
In a small saucepan, melt your roux
and add the sauce and drippings whisking
with a wire whisk until mixture is
smooth and medium thick. Add heavy
cream and simmer about 10 minutes.
Correct seasoning and stir in butter.
You
might suspect that this sauce would
be hot and spicy, but one of the
cooking "miracles" that
always amazes me is that the flavors
of the sauce meld so beautifully
with the game to create a mellow,
thoroughly tantalizing dish. This
is luscious, incidentally, served
with steamed cabbage wedges. German
style.
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