Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears

Name: Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears
Prep time: 4 h 53 min
Cook time: 4 h 53 min
Total time: 4 h 53 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)

You can never have too many side dish recipes, so give Rack Of Venison Stuffed With Pecans, Currants, Sausage, And Pears a try. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains about 49g of protein, 28g of fat, and a total of 610 calories. A mixture of onions, venison, sausages, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 4 hours and 53 minutes.