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