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Roast Rack Of Venison With Wild Mushrooms

2 tb olive oil
1 2 3/4-lb rack of venison,
-trimmed,; boned, bones rese
1 sm onion, chopped
1 sm leek, chopped
1 carrot, chopped
4 c water
1 1/2 c dry red wine
1 c canned low-salt chicken
1 c canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tb (1 stick) chilled butter
1 lb fresh wild mushrooms,
-stemmed, caps; sliced

Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper.
Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium-high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil.
Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute until tender about 5 minutes. Season with salt and pepper.
Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce.

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