2 racks venison (4 bones each) bones Frenched 1 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1 tablespoon plus 1/2 teaspoon Emeril's Original Essence, recipe follows 4 tablespoons olive oil 1/2 cup toasted and ground pistachios 1/2 cup bread crumbs 1/3 cup Dijon mustard
Cranberry, Black Pepper and Sage Reduction Sauce, recipe follows Fried sage leaves or chopped parsley leaves, for garnish
Preheat the oven to 450 degrees F. Season the venison with the salt, pepper and 1 tablespoon of the Essence. Place a 12-inch skillet over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the pan is hot, sear the venison on the bone side for 1 minute. Using tongs, turn the racks and sear on each of the other sides for 1 minute until nicely browned on all sides. Remove racks from the pan and allow to cool completely.
In a medium bowl combine the pistachios, bread crumbs, remaining 1/2 teaspoon of Essence and the remaining 2 tablespoons of olive oil. Toss well.
Once the ribs are cool enough to handle, rub the racks with the mustard, using about 1 1/2 tablespoons of mustard per rack. Dredge each rack into the bread crumb mixture to evenly coat. Turn down the oven temperature to 400 degrees F. Place the racks in a skillet and roast in the oven 15 to 20 minutes or an instant read thermometer inserted into its center registers 140 degrees F for medium-rare.
Slice each venison rack into 4 chops and arrange 2 chops on each of 4 entree-sized plates. Spoon 1/4 cup of the sauce around the plate and garnish with fried fresh sage leaves or chopped parsley