You have no items in your shopping basket.

Show Modal

Rack of Venison with Heirloom Apples, Roasted Chestnuts, and Cipolinni

When the tartness of crisp apples, sweetness of cipollini onions and nutty chestnuts come together with a sophisticated rack of venison, autumnal magic is bound to be made.

SKU 1369-recipe


  • 1 ea rack of venison
  • 2 heirloom apples, sliced in wedges and seeded
  • ½ cup roasted and shelled chestnuts, cut in half
  • 1 cup fresh currants or ¼ cup dried
  • 2 cups roasted cipolinni onions skinned
  • 2 sprigs of thyme
  • Salt and pepper


  1. Preheat oven to 350°.
  2. Season venison with salt and pepper.
  3. Heat sauté pan over medium heat until hot. Add olive oil and sear rack of venison on all sides.
  4. Place on baking sheet with rack and roast to rare-medium rare about 123-130°. About 10-15 minutes. Remove from oven and allow to rest.
  5. While venison is roasting, place apples in the sauté pan that was used for searing the venison. Sauté apples and lightly caramelize. Add chestnuts, thyme and onions and mix well.
  6. Place in oven and cook until apples are tender but not too soft, about 5-6 minutes. Remove from oven, toss in dried currants and reserve for later. If fresh currants are available wait to last minute and add to apples so they remain intact.
  7. Place apples on serving plate and rack on top.