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

Name: Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears
Yield: 4 to 6 Servings
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

By Bruce Aidells and Nancy OakesPhotography by Pornchai MittongtareStyled by Basil Friedman

April 6, 2008

Image may contain Roast Food Pork Sliced and Meal

Recipe notes