Ingredients
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 Tbs tomato paste
1 tablespoon Worcestershire sauce
Coarsely ground pepper & salt to taste
2 Tbs canola oil
One or two venison racks, 4 chops each, Frenched
¼ cup red wine
Preparation
In a glass bowl, combine the balsamic vinegar, olive oil, tomato paste, Worcestershire sauce, 1/2 tablespoon of pepper and 1/4 teaspoon of salt.
Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 2 minutes per side. Brush with the glaze and put the skillet in the oven.
Roast for about 20 minutes, brushing the racks 2 more times with the glaze, until the meat is rare (125-130oF). Cover with foil and let rest on a warm plate for 10 minutes.
Place the skillet over medium-high heat and deglaze with the red wine. When the flames have passed, pour in the remaining balsamic glaze add reduce to a medium thick gravy consistency.
Serve 2 venison chops per person, with the reduced glace around the periphery. Accompanying side dishes: Mashed red potatoes (made with butter and whipping cream) Glazed carrots Deep red wine - cabernet sauvignon or old vine zinfandel
