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Borrego Bob

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Ingredients

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

Directions

ee1116-1_pistachio-crusted-rack-of-venison_s4x3_sm.jpg 

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



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