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Butter Tarts
Sara Bonisteel
2319 ratings with an average rating of 4 out of 5 stars
2,319
45 minutes, plus chilling and cooling
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Heat the oven to 400 degrees. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
Set a roasting pan over medium-high heat and add the butter. When hot, brown the rack on all sides, then transfer to a plate. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. Flip venison and continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
Transfer rack to a cutting board and let rest for 10 minutes. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season sauce to taste with salt and pepper. Slice the venison and serve with vegetables and sauce.
Use only 1c maple syrup (I used half agave/half maple). I used beef broth rather than veal stock. This sauce and the dish was truly amazing. A caramelized decadent and rich sauce. Perfect over creamy mashed potatoes with the lovely veggies on the side. Incredible recipe.
This recipe is versatile. I followed the plan except for a few options as follows. I had 2 small roasts of venison that totaled maybe 2 lbs. I used Emeril's beef stock and dry Thyme as I couldn't venison stock or fresh herbs. I also changed the recipe by using a dutch oven to brown and then with the lid on bake at 350 F for 1.5 hours. It was delicious. What a great recipe. I'm so happy I found it. Thank you to my Canadian neighbors to the north!
Used boneless saddle; browned on filet side first, then flipped. Cooking time not long, so factor that in when cooking carrots and onions (maybe need a few minutes longer than the venison). Absolutely delicious.
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