This elegant dish would be perfectly at home on the menu of a fine dining restaurant, but is also easy to make at home. Here’s how:

Ingredients Serves: 4

  • 1 Frenched Venison Rack
  • 8 crushed Juniper Berries
  • 2 sprigs of Rosemary
  • 1 t Salt
  • ¼ t Freshly Ground Pepper
  • Roasted Beets:
  • 4 Medium Beets
  • 1 T High Heat Oil
  • 1 C Red Wine
  • 1 C Beef, Chicken or Vegetable Stock
  • 2 t Honey
  • 1 Onion
  • 2 + 2 T Red Wine Vinegar
  • Pinch or two of Salt
  • Horseradish Cream:
  • 3.5 fl oz Crème Fraîche
  • 2 t Prepared Horseradish
  • 1/8 t Salt
  • 1 t Dijon Mustard
  • 1 t Sugar
  • 3-4 grinds of Fresh Pepper



Preheat your oven to 350 degrees.


Use a spice grinder or bladed coffee grinder to grind the juniper berries, teaspoon of salt, black pepper and rosemary together. Split the resulting powder in half.


Roast the Beets: Cut the onion into medium dice. Peel the beets & cut them into half-inch wedges. Heat the oil in an oven-safe frying pan over medium-high heat. Saute the onion in the oil until soft and a golden color, then add one half of the rosemary spice blend.

Add the wine, honey, two tablespoons of the red wine vinegar, and stock. Stir to combine, then add the beets. Bring the liquid to a boil, cover the pan, and move it to the oven to braise for 40 minutes.


While the beets braise, rub the meat on the rack with the remaining spice mixture. Mix together the horseradish cream ingredients.


After the beets have cooked for 40 minutes, remove their lid, stir, and continue to cook (lid off) for 20 more minutes.


While the beets are finishing, sear the rack’s meat on all sides in an oiled, oven-safe pan over medium-high heat until browned, then move it to the oven to roast. Roast the rack until it reaches an internal temperature of 130 degrees (check it after 7 minutes), then remove it from the oven to a plate to rest for about 10 minutes, loosely covered with foil.


When the beets are tender, add the remaining red wine vinegar to them.


Slice the rack into one or two bone chops, then serve them with the beats and a dollop of horseradish cream.