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Ingredients

Serves 6

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

Description

You Can Also Use This Recipe To Make Rack Of Lamb; Choose Racks That Are About One-and-one-half Pounds Each, And Cook Twenty-five To Twenty-eight Minutes For Medium-rare.

Martha Stewart