Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Name: Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Roasted Bosc Pears; 79 milliliters dried currants; 1 teaspoon chopped fresh rosemary; 1 bunch fresh thyme; 2 heads garlic, cloves separated, root ends trimmed, unpeeled; 113 grams sweet Italian sausages, casings removed; 5 Tbsps olive oil, divided; 237 milliliters chopped onion; 2 mediums onions, thinly sliced; 118 milliliters pecans, toasted; 6 fresh rosemary sprigs; 1 kilograms venison, frenched (8 bones)

Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears might be just the side dish you are searching for. This gluten free, dairy free, and primal recipe serves 6. One serving contains 610 calories, 49g of protein, and 28g of fat. If you have onion, currants, rosemary sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 1 tablespoon oil in medium skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chopped onion; sauté until translucent, about 7 minutes.

Ingredients you will need

Onion

Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Ingredients you will need

Salt And Pepper

Currants

Rosemary

Sausage

Pecans

Pear

Equipment you will use

Slotted Spoon

Bowl

Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.

Ingredients you will need

Venison

Roll

Equipment you will use

Wooden Spoon

Knife

Preheat oven to 425°F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Venison

Garlic