Roasted Rack of Venison with Red Currant and Cranberry Sauce

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Ingredients in this Recipe

1 bunch fresh thyme
1 cup fresh or frozen cranberries
1 one inch piece fresh ginger, peeled and chopped
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
1 tablespoon salt
1/2 cup red currant jam
2 (1 1/2 to 2 pounds each) racks venison, well trimmed
2 teaspoons all purpose flour
3/4 cup ruby port wine
4 cups veal or beef stock, preferably homemade
4 tablespoons dried rosemary
4 tablespoons whole black peppercorns

Recipe Preparation

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