Peppered venison rack
Ingredients
- 1 cup brandy and red wine combined
- 1 loin or rack of venison
- 1/2 cup whole black peppercorns
- Salt
Instructions
- Marinate the trimmed venison rack in a sealed plastic container with the brandy and red wine. Turn once or twice while marinating.
- Crush the peppercorns with the bottom of a frying pan
- Push them into the roast
- Place in a preheated 375 degree oven and cook until the internal temperature is
- 145 degrees
- Let rest after roasting for about 10 minutes , then slice
- Serve with fried potatoes and a fresh green vegetable
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