Serve with black beans, and mashed potatoes that have been mixed with roasted poblano chilies
1/4 cup lard or vegetable oil
rack of Cervena
salt and pepper to taste
1 cup Texas barbecue sauce (see page 518)
1. Preheat oven to 425 degrees.
2. Place the lard or vegetable oil in a large, heavy sauté pan over high heat. Season the rack of Cervena well with salt and pepper. When the oil is very hot, add the rack to the pan and cook, turning frequently, until the meat is seared on all sides, about 5 to 7 minutes. Remove from pan.
3. Place Cervena in a roasting pan, and brush half the barbecue sauce all over it. Roast Cervena in oven for 7 minutes. Brush the remaining barbecue sauce over the meat. Roast until the meat registers 115 degrees on a quick-read thermometer, about 12 to 15 minutes total cooking time. Remove from oven, and let meat rest 15 minutes before carving.
The rack of Cervena is very much like a rack of lamb in shape, though it's larger. It contains 8 ribs, but may be cut into two 4-rib racks. Remember -- sharp or fruity sauces are not needed for Cervena, as they are for traditional venison, because the meat is mild-tasting to begin with. Nevertheless, we're very fond of rack of Cervena coated with a tangy Texas barbecue sauce. Serve with black beans, and mashed potatoes that have been mixed with roasted poblano chilies. Serves 4