Roast Rack of Venison with Wild Mushrooms

Heat oil in heavy large Dutch oven over medium heat. Add bones and saute until beginning to brown, about 10 minutes.

Add onion, leek and carrot and saute until golden, about 15 minutes.

Add the 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 and simmer 1 1/2 hours, skimming occasionally.

Strain into heavy medium saucepan. Boil until reduced to 3/4 cup, about 25 minutes. Season with salt and pepper.

Preheat oven to 425 degrees F.

Melt 2 Tbsp 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 to oven and roast venison until thermometer inserted into thickest part registers 130 degrees F for medium rare, about 15 minutes. Transfer to a platter and tent with foil to keep warm.

Melt 2 Tbsp butter in same skillet over medium-high heat. Add mushrooms and saute until tender, about 5 minutes. Season with salt and pepper.

Bring sauce to simmer. Remove from heat. Add remaining 4 Tbsp butter, 1 Tbsp at a time, whisking just until melted.

Serve venison with mushrooms and sauce.