Always trim off all the fat and membrane from deer and moose to eliminate the strong, wild taste, say Dene Elders. This dish is good with parsnips.
Combine red wine, mustard, shallot, juniper and rosemary and reduce until slightly thickened. Add blackberry preserve and bring to a simmer. Remove from heat and set aside. Brush venison with oil and season with salt and pepper. Heat a frying pan on high and sear all sides of venison racks, 1 rack at a time. Brush venison with half of blackberry glaze. Transfer seared racks to ovenproof pan and roast in 250ºF (120ºC) oven to 250ºF (120ºC) for 15 to 20 minutes until racks reach an internal temperature of 140ºF (60ºC). Once venison is cooked, brush on remaining glaze and let meat rest for 5 to 10 minutes to allow juices to settle before slicing. Serves 8.
Red wine 6 tbsp. 90 mL Grainy mustard 3 tbsp. 45 mL Shallot, minced 1 1 Crushed juniper 1 tsp. 5 mL Rosemary stems 3 3 Blackberry preserve 7/8 cup 200 mL Venison racks 3 lbs. 1.4 kg Olive oil 2 tbsp. 30 mL Salt, to taste Pepper, to taste