Venison Chop with Barolo Braised Onions, Rapini and Acorn Squash

Ingredients

Venison Chop

• 2 venison racks (4 bones each)
• 1 cup red wine
• 6-8 juniper berries
• 1 cinnamon stick
• 1/2 teaspoon mace
• 2-3 cloves
• ½ bunch flat parsley

Barolo Braised Onions

• 1 tablespoon olive oil
• 1/2 pound chipolini onions, peeled
• 4 cups Barolo wine
• Course salt as needed

Directions

Venison Chop

1. Combine all ingredients in a large zip lock bag and marinate over night in the fridge.
2. Remove racks and pat, dry with a clean kitchen towel. In a skillet over high heat sear the racks on all sides until golden brown. Transfer to a wire rack and roast until medium rare about 12-15 minutes. Remove from heat and let rest for 5 minutes. Reserve until ready to slice.

Barolo Braised Onions

1. In a sauce pot over medium heat sauté the onions in olive oil until they begin to blister about 4-5 minutes. Add wine, and bring to a boil. Move to the middle rack of the oven braise until soft about 30 minutes, remove from heat and keep warm.