Hearty winter meal: Roasted venison and port wine sauce with sid - Cincinnati News, FOX19-WXIX TV

Hearty winter meal: Roasted venison and port wine sauce with side of sweet potato mash

Chef Jeff Chandler from Seasons 52 in Norwood cooks up a heart winter meal of roasted rack of venison and sweet potato mash. (FOX19 NOW) Chef Jeff Chandler from Seasons 52 in Norwood cooks up a heart winter meal of roasted rack of venison and sweet potato mash. (FOX19 NOW)
Roasted rack of venison with port wine sauce and a side of sweet potato mash is a hearty meal you can easily make at home. Recipe courtesy Seasons 52 Chef Jeff Chandler. (FOX19 NOW) Roasted rack of venison with port wine sauce and a side of sweet potato mash is a hearty meal you can easily make at home. Recipe courtesy Seasons 52 Chef Jeff Chandler. (FOX19 NOW)

All these bitter cold and snowy days are bound to have your family craving a hearty winter meal. 

This one for venison with port wine sauce and a side of sweet potato mash should warm any hearth and home. 

Courtesy Chef Jeff Chandler from Seasons 52 in Norwood.

Venison:

1 rack of venison, frenched (bones exposed, about 2- 2.5 lbs.)

1 lbs. mirepoix, large dice (approximately 1 large onion, 4 celery stalks, 2 carrots)

Kosher salt

Black pepper

Canola oil

Sauce:

750 ml (1 qt) Ruby port wine

5 stems fresh thyme, leaves not removed

2 cups demi glace (may replace with beef broth)

1 tbsp. butter, unsalted

Preparation:

• Season venison rack liberally with salt and pepper. Make sure to rub the sides and exposed meat. Rest for at least 30 minutes at room temperature

• Preheat oven to 350 degrees

• Pour enough canola oil into a heavy bottom roasting to just cover the bottom. Heat the pan over high heat until the oil shimmers. Add the venison rack, delicately placing front, meat side down (bones up) into the hot pan.

• Reduce heat to medium and brown the meat on both sides, approximately 3-5 minutes per side.

• Remove the browned venison from the pan. Remove any excess grease by pouring into a dry heat resistant container.

• Add the mirepoix to the pan in an even layer. Place the venison rack on top of the mirepoix and place into pre-heated oven until the internal temperature reaches 130 degrees for medium rare, approximately 20-30 minutes. (Tip: Use a meat thermometer for best results.)

• Remove the venison from the roasting pan and allow to rest in a dish, lightly tented with foil to keep warm.

• Return the roasting pan to the stove over high heat.

• Pour the port wine over the mirepoix and bring to a simmer.

• Add the fresh thyme stems and continue to cook over medium heat until the liquid volume reduces by ?.

• Add demi glace (or beef broth) and simmer for 5 minutes. Then, strain through a Chinois or fine strainer and emulsify by swirling the strained sauce lightly and adding the whole butter.

• Slice venison along the bone to create individual chops/servings.

• Arrange chops on platter or individual plates and top with port wine sauce.

Sweet Potato Mash

4 lbs. sweet potatoes (approx. 12 medium sweet potatoes)

¼ cup maple syrup

2 tbsp. butter, unsalted

Kosher salt

Black pepper

Preparation:

• Pre-heat over to 350 degrees.

• Place sweet potatoes on a lined baking sheet and place in oven. Bake for one hour or until the largest potato can easily be pierced with a knife.

• Slice into the skin of the cooked sweet potatoes and spoon the flesh into a mixing or serving bowl.

• Add the salt and pepper (to taste), maple syrup, and butter. Mix together using a hand potato masher.

• Serve alongside the venison.

Powered by Frankly