- 4 racks of venison (4 bones each, about 16 to 18 ounces), bones Frenched
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon Essence plus 1/2 teaspoon
- 4 tablespoons olive oil
- 1/4 cup toasted and ground pine nuts
- 1/4 cup toasted and ground pistachios
- 1/2 cup bread crumbs
- 1/3 cup Dijon mustard
- Wild Mushroom and Bacon Bread Pudding
- Cherry-Sage Reduction Sauce
- Fresh sage leaves or chopped parsley, for garnish
- Preheat the oven to 400 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, and use tongs to sear each of the other sides and ends for 1 minute each. Remove racks from the pan and allow to cool completely.
- In a medium bowl combine the pine nuts, pistachios, bread crumbs, 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. 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.
- To serve the dish, cut the bread pudding into squares. Place a portion of the bread pudding in the center of a warmed entree plate. Slice the venison racks into 4 chops each and place around the bread pudding. Spoon 1/4 cup of the sauce around the plate and garnish with fresh sage leaves or chopped parsley.
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