Recipe: Pecan-Crusted Rack of Venison with Cranberry-Port Sauce and Roasted Root VegetablesDescription: Premium rack of venison coated with a sophisticated pecan and herb crust, served with a rich cranberry-port reduction sauce and accompanied by roasted winter root vegetables.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 1 piece venison rack, 100 g pecans, 0.5 cup breadcrumbs, 1 teaspoon thyme, 3 tablespoon olive oil, 2 tablespoon dijon mustard, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 cup cranberries, 0.5 cup port wine, 0.25 cup sugar, 1 sprig rosemary, 500 g root vegetablesInstructions: Preheat the oven to 200°C (390°F). Place the pecans in a food processor and pulse until finely chopped. Transfer to a bowl and mix with breadcrumbs, thyme, salt, and pepper. Set aside. Season the venison rack with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the venison on all sides until browned, about 5 minutes. Brush the seared venison rack with Dijon mustard and press the pecan mixture onto the meat to form a crust. Place the venison rack on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. For the sauce, in a small saucepan, combine cranberries, port wine, sugar, and rosemary. Bring to a simmer over medium heat and cook until reduced by half and thickened, about 15 minutes. Meanwhile, toss the root vegetables with olive oil, salt, and pepper, and spread on a separate baking sheet. Roast in the oven for 25-30 minutes, or until tender and golden brown. Once the venison is cooked, let it rest for 10 minutes before slicing. Serve the venison slices with the cranberry-port sauce and roasted root vegetables on the side.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, game meat, holiday, special occasionThis Pecan-Crusted Rack of Venison with Cranberry-Port Sauce and Roasted Root Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.