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

233709

Course Main Dishes

Ingredients in this Recipe

1 2 1/2 pound rack of venison, frenched (8 bones)
1 bunch fresh thyme
1 cup chopped onion
1 teaspoon chopped fresh rosemary
1/2 cup pecans, toasted
1/3 cup dried currants
2 heads of garlic, cloves separated, root ends trimmed, unpeeled
4 ounces sweet Italian sausages, casings removed
5 tablespoons olive oil, divided
Roasted Bosc Pears

Recipe Preparation

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