No wonder Karl Mace has a special liking for roasted rack of venison. “It was one of the dishes I made for the owners so I could get the job,” the Maine chef recalled.
That’s not the only reason (though it was the first one he gave us). “I have always liked game meat,” Mace told us in an e-mail. “I have respect for hunters, farmers and fishermen. They are the ones that give us the tools.”
Mace has been chef at the upscale Union Bluff Hotel in York, Me., since 2007. He’s a stickler for using fresh ingredients, including local seafood, meats, vegetables, fruits, and “whatever people say is the freshest.”
When Mace got word that he’d be the featured chef at the James Beard House, he wanted to be sure the seafood he prepared was fresh. To be absolutely certain, Mace borrowed a refrigerated truck from his local fish purveyor and loaded it with local lobsters, mussels, mahogany clams, and cod. Mace got behind the wheel and drove to New York City in time to cook dinner.
The roasted rack of venison that helped Mace land his chef’s job is a stunning dish, one that would make a great entrée at a holiday meal like Christmas or New Year’s. (Click here for recipe.)
Mace first marinates the meat in extra virgin olive oil, soy sauce, pepper, garlic, and chopped sage and rosemary. He then sears the top and ends of the rack in an oven-proof skillet. The meat gets roasted in a 375 degree Fahrenheit oven. “Do not overcook, or the meat will be dry and tasteless,” advised Mace, who recommends cooking the venison for 20 to 25 minutes. “I like it rare.”
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
