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

Ingredients

• 6 servings bosc pear 
• 0.3 cup currants dried
• 1 teaspoon rosemary leaves fresh chopped
• 1 bunch thyme sprigs fresh
• 2 heads cloves separated ends trimmed unpeeled
• 4 ounces ground sausage sweet italian
• 5 tablespoons olive oil divided
• 1 cup onion chopped
• 2 medium onion thinly sliced
• 0.5 cup pecans toasted
• 6  rosemary leaves fresh
• 2.5 pound venison rack of (8 bones)

Equipment

• bowl
• frying pan
• oven
• knife
• roasting pan
• wooden spoon
• kitchen thermometer
• slotted spoon

Directions

1. Heat 1 tablespoon oil in medium skillet over medium heat.
2. Add chopped onion; sauté until translucent, about 7 minutes.
3. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
4. Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.
5. Preheat oven to 425°F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper.
6. Heat large skillet over high heat.
7. Add venison; cook until brown on all sides, about 5 minutes.
8. Place venison atop vegetables in pan. Roast until thermometer inserted into center registers 120°F for rare, about 20 minutes.
9. Let stand 10 minutes. Carve between bones; serve with vegetables.