Although rack of venison is not specifically mentioned in A Song of Ice and Fire, venison is mentioned often and would be an obvious food source through most of Westeros. In episode seven of the television series, viewers meet Tywin Lannister, and, in a slightly heavy-handed metaphor, he is skinning a deer carcass. We’d like to think a man of his refined tastes would enjoy his venison ribs prepared in a manner similar to that of our recipe.
When ordering venison ribs, be prepared for their ridiculous size. Usually frenched by the butcher, ribs acquired straight from the hunter, as these were, are undressed. The long cook time of this recipe tenderizes even the stringy bits between the ribs, creating a delicious, authentic eating experience. The loin meat was succulent and sweet, offset by a bit of gaminess. Overall, this is a wonderfully sweet seasonal dish.
This post is especially for the Gillespies, who insisted on venison. :)
Rack of Venison Recipe
- 1 full rack of venison ribs, cut in half vertically
- 1 1/2 cups red wine
- 1 cup blackberry jam
- 1/2 cup brown sugar
- 4 shallots, finely chopped
- pinch of ground cloves
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- salt and pepper for rub
Rub the ribs with a light coating of salt and pepper, and lay in a roasting pan. Roast at 325 F for one hour. Mix all other ingredients in a bowl. After one hour, pour the marinade over the ribs, and return to the oven. Increase the heat to 350 F and cook for another 1.5 hours. Remove roasting pan from the oven. Place the ribs on a carving platter, and spoon the sauce from the bottom of the pan into a bowl. It should be a thick consistency, but able to be spooned over the ribs when served. Separate ribs by cutting vertically and serve.
Cook’s note: Don’t forget to save your bones to make stew and/or stock!