Elk French Rack w/ a Red Wine Reduction Sauce

Light candles. Pour wine. Let the rack do the talking. 🕯️🥩🍷

Ingredients
1 French rack of elk (5 to 8 ribs, about 1½ to 2 lbs)
2 tbsp. olive oil
1 tsp. kosher salt
½ tsp. cracked black pepper
2 cloves garlic, finely minced
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh thyme, finely chopped
1 tsp. Dijon mustard
2 tbsp. butter

Wine Reduction Sauce
1 cup dry red wine
½ cup beef stock
2 tbsp. brown sugar
1 small shallot, minced
1 clove garlic, minced
1 tbsp. butter
1 tbsp. oil
1 tsp. balsamic vinegar

Instructions
1️⃣ Preheat the oven to 400°F. Combine a tablespoon of olive oil, salt, pepper, garlic, rosemary, thyme, and dijon mustard in a bowl. Set aside.

Start the wine reduction sauce. Heat the oil and butter in a pan. Once melted, sauté the shallot and garlic.

Once sautéed, deglaze the pan with the wine.

Reduce it by half, then add the beef stock and balsamic vinegar. Reduce by half, then stir in the brown sugar. Once it’s starting to thicken, remove it from the heat.

2️⃣ While the sauce is reducing, remove the rack from the packaging and pat all sides dry. Rub all sides with the olive oil herb mixture you made.

3️⃣ Heat a tablespoon of olive oil in a cast iron skillet. Once hot, sear all sides of the rack for 2ish minutes per side. Top with two slices of butter, then slide it in the oven.

Bake it until it reaches an internal temperature of 125°F. Mine took about 20 minutes in the oven.

4️⃣ Remove it from the oven, set it on a cutting board, and lightly tent it with foil. Let it rest for 10 – 15 minutes.

5️⃣ Slice it and serve it with the wine sauce drizzled over the top. If you want to be really fancy, you can strain the shallots and garlic out of the sauce. I left mine because I those tasty bits on top, but if I were serving this at a restaurant, I’d strain it.

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