Roasted Rack of Venison and Shallots with Dried-Cranberry Gr
| Yield: | 1 Servings |
| Categories: |
| 1 | 8-to-11 rib (3- to 4-pound) rack of venison; halved to form two 4- to 6-rib racks and any tough membranes trimmed | |
| 2 | lb | Shallots; trimmed and peeled |
| 2 | tb | Vegetable oil plus additional for rubbing the venison |
| 1/2 | c | Beef broth |
| 1/2 | c | Red wine |
| 1/2 | c | Water |
| 1 | tb | Juniper berries (available in the spice section of supermarkets); crushed lightly |
| 2 | ts | Cornstarch dissolved in 2 tablespoons water |
| 1/3 | c | Dried cranberries; (available at specialty foods shops) |
| 1 | tb | Balsamic vinegar |
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