Rack of Venison with Roasted Carrots & Forager Sauce Recipe

Preheat oven to 400°F (200°C).

Season the racks of venison with salt and pepper.

Heat 1 tbsp of olive oil in a large oven-safe skillet over high heat. Sear the racks of venison for 2-3 minutes on each side, until browned.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.

Remove the skillet from the oven and let the venison rest for 10 minutes before carving.

Meanwhile, toss the carrots with the remaining tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet and roast in the oven for 20-25 minutes, or until tender.

While the carrots are roasting, prepare the forager sauce. In a separate skillet, melt the butter over medium heat. Add the shallots and garlic, and cook until softened, about 2-3 minutes.

Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown, about 5-7 minutes.

Pour in the red wine and cook until it has reduced by half.

Add the stock and simmer for 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

To serve, slice the racks of venison into individual chops and arrange on plates. Serve alongside the roasted carrots and drizzle with the forager sauce.