Rack Of Venison With Sour Cherry-Port Sauce

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1 cup fresh bread crumbs

1 clove garlic, peeled and minced

2 tbsp. minced fresh thyme

3 juniper berries, crushed and ground

2 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper

1 8-chop rack of venison, cut into 2 4-chop racks

1/4 cup demi-glace

1 cup

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