Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Ingredients

• •5 tablespoons olive oil, divided
• •1 cup chopped onion
• •4 ounces sweet Italian sausages, casings removed
• •2 whole Roasted Bosc Pears
• •½ cup pecans, toasted
• •⅓ cup dried currants
• •1 teaspoon chopped fresh rosemary
• •1 rack 2 1/2-pound rack of venison, frenched (8 bones)
• •2 medium medium onions, thinly sliced
• •2 heads heads of garlic, cloves separated, root ends trimmed, unpeeled
• •6 sprigs fresh rosemary sprigs
• •1 bunch bunch fresh thyme

Cooking Instructions

1. 1.

   Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

   12 min

2. 2.

   Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.

   10 min

3. 3.

   Preheat oven to 425°F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into center registers 120°F for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.

   35 min