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Roast Rack of Venison with Wild Mushrooms

2 tb Olive oil
1 2 3/4-lb rack of venison, trimmed,; boned, bones rese
1 sm Onion, chopped
1 sm Leek, chopped
1 Carrot, chopped
4 c Water
1 1/2 c Dry red wine
1 c Canned low-salt chicken broth
1 c Canned beef broth
2 Bay leaves
1 Sprig fresh thyme
1 Garlic clove, chopped
6 Juniper berries
6 Whole black peppercorns
8 tb (1 stick) chilled butter
1 lb Fresh wild mushrooms, stemmed, caps; sliced


Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper.


Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium-high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil.


Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute until tender about 5 minutes. Season with salt and pepper.


Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce.



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