Peel and roughly chop carrot, onion, garlic and celery. In a large skillet, heat olive oil and add vegetables. Sauté till lightly browned, 5 to 8 minutes. Add vinegar, red wine, juniper berries, bouquet garni and peppercorns. Bring to boil and simmer over low heat, about 10 minutes. Let cool and transfer marinade to a large bowl. Add venison rack; cover and refrigerate at least 24 hours.
Soak raisins in warm water to cover for 10 minutes; drain and set aside. Remove venison rack from marinade and pat dry with paper towel; set aside. Strain marinade and pout into saucepot. Bring to boil. Add tomato and cook until reduced to 1/2 cup. Add beef broth and continue to cook over medium heat until 1 cup. Check seasoning. Strain through fine sieve into small saucepan and add raisins. Return to simmer for 2 to 3 minutes. Cover and cool; reheat at serving time.
Preheat oven to 375°F. Divide venison rack into 8 equal portions. Remove medallions and scrape bones clean; discard bones. Season medallions with salt and pepper on both sides. In large skillet, heat 1 tablespoon vegetable oil over medium-high heat to very hot; add venison chops. Brown, about 2-1/2 to 3 minutes on each side. Transfer to roasting pan. Spread thin layer of horseradish on top of each chop. Sprinkle generously with breadcrumbs. Drizzle with 2 tablespoons olive oil. Arrange on upper rack in oven and bake at 375°F for about 4 minutes until topping is golden brown and meat is pink and juicy, (i.e. medium rare 145°F). Arrange chops on 8 individual warmed dinner plates, and spoon Raisin Sauce around. Serve hot.
- 1 small carrot
- 1 small onion
- 2 garlic cloves
- 1 celery stalk
- 1 Tablespoon olive oil
- 2 Tablespoons wine vinegar
- 3/4 bottle robust red wine, e.g, Cabernet or Pinot Noir
- 12 juniper berries, lightly crushed
- 1 bouquet garni
- 12 peppercorns, cracked
- 2 Pounds venison rib rack, well trimmed
- Horseradish; as needed
- 1 Cup California raisins
- 1 large tomato; peeled, seeded and coarsely minced
- 2 Cups beef broth
- Salt and freshly ground pepper to taste
- 1 Tablespoon vegetable oil
- 2 Teaspoons prepared horseradish, drained
- 1/4 Cup bread crumbs
- 2 Tablespoons olive oil