Roasted Rack of Deer with Poached Eggs and Rosemary Sauce



  • 1 small deer rack approx. of 1lb 1/4
  • 3 tablespoons of butter
  • 2 tbsp olive oil


  • Sauce :
    • 1 shallot dry
    • 5 grains of crushed juniper
    • 1/2 cup of red wine
    • 1 bay leaf
    • 1 / 2c of rosemary finely chopped
    • 1 cup of veal stock or game background
    • Poached eggs :
    • 2 cups of water
    • 2 tbsp white vinegar
    • 2 eggs
  • In a fireproof pan, heat the oil and butter, fry the deer rack seasoned with salt and pepper for 4 minutes on each side by covering it with the cooking butter and turning occasionally. Remove from heat and reserve at room temperature.
  • Meanwhile, make the poached eggs. In a wide and shallow cooking pot, bring the water and vinegar to a gentle simmering. Break the eggs into 2 bowls and pour them gently into the water while turning with the end of a wooden spoon. Cook for 4 minutes and then immerse in ice water to stop the cooking. Set aside
  • For the sauce: remove the fat from the skillet previously used to cook the deer, put the shallot and the crushed juniper, keep on medium heat for 2 minutes. Deglaze the pan with the red wine. Add the rosemary, bay leaves and let reduce by 1/4 and strain.
  • Heat sauce over low heat and place in the oven 5 minutes at 400F. Dip the poached eggs in the sauce for 1 minute.
  • Correct the seasoning and serve with the deer rack.