Rack of Venison With Mushrooms

Instructions

1. 1

   Salt and freshly ground black pepper, to taste Chopped parsley or watercress for garnish (optional) In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425F. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Rack of Venison With Mushrooms 37

2. 2

   Roast Duck with Port−Garlic Sauce For sauce: 1 5−pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved) 1 medium onion, quartered 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 4 1/2 cups water 2 tablespoons (1/4 stick) butter 6 large garlic cloves, sliced 1 cup ruby Port 1 tablespoon all purpose flour For duck: 1/3 cup soy sauce 3 tablespoons Dijon mustard 3 large garlic cloves, pressed 1 teaspoon coarse salt 1 teaspoon ground pepper 1 teaspoon dried thyme Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. Preheat oven to 400F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl.