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


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

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