Ingredients
- One 1 1/2-pound rack of venison
- 4 garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup plus 2 tablespoons coarsely chopped cilantro
- 6 thin slices of smoky bacon (3 ounces)
- 1/2 cup chicken stock or canned low-sodium broth
- 1 tablespoon unsalted butter
- Kale with Garlic and Oven-Roasted Parsnips
Description
Food & Wine
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