Roast Rack Of Venison - cooking recipe

Ingredients

THE MARINADE
1 tablespoon juniper berries
1 teaspoon caraway seed
2 teaspoons black peppercorns
2 tablespoons chopped fresh thyme, stems reserved
2 tablespoons chopped fresh rosemary, stems reserved
4 bay leaves
1 cup dry red wine
THE REST
4 lbs rack of venison, bone-in (6-8 ribs)
2 tablespoons vegetable oil
1/2 lb carrot, diced
1 head garlic, split into cloves and peeled
2 onions, diced
1 piece celery root, diced
2 teaspoons salt
2 cups beef stock or 2 cups chicken stock
1/2 bunch fresh parsley, chopped

Preparation

THE MARINADE.
Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
THE REST.
Preheat oven to 375\u00b0F (between 180 and 200\u00b0C).
Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
Reserve the marinade.
Roast at 375\u00b0F until rare (30 to 40 minutes), stirring vegetables and turning meat.
When cooked, set meat on a rack above a bowl to catch juices.
Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
Strain into a small saucepan, pressing to extract all liquid.
Incorporate collected meat juices, reboil and resalt.
Spoon onto plates, topping with thick slices of venison.