Rack of Venison with Apple and Szechuan Peppercorn Sauce
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Vegetable oil |
| 1 | Rib rack farm raised venison | |
| Salt and freshly ground black pepper, to taste | ||
| 2 | tb | Unsalted butter |
| 4 | Tart apples (such as Granny Smith), cored and sliced into eighths | |
| 1/2 | c | Sugar |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | Dry red wine |
| 2 | tb | Szechuan peppercorns, toasted and crushed |
| 1/2 | c | Game stock or chicken stock |
| 3 | tb | Sweet butter |
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