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Roasted Rack of Venison


One of the most striking presentations you can make on the holiday table is a bone-in rack of venison. It’s deceptively simple, redolent with spices and garlic, and incredibly flavorful.

SKU 1392-recipe

  • 6 Serves

Ingredients:

  • A 3 to 4 lb rack of venison, halved to form two 4- to 6-rib racks
  • ¼ cup kosher salt
  • 1 tbsp. dried juniper berries
  • 2 tbsps. black peppercorns
  • 2 tsp. smoked paprika
  • 1 tsp. dried rosemary
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. fennel seeds
  • 10 cloves of garlic, minced very well
  • ⅓ cup olive oil
  • 3 tbsp. melted bacon fat or vegetable oil

Directions:

  1. Using a mortar and pestle, grind salt, juniper berries, peppercorns, paprika, rosemary, pepper flakes, and fennel. Add in the minced garlic and olive oil and mix until they form paste. Rub the paste over the venison, then wrap it tightly in plastic wrap and refrigerate for at least 4 hours or as long as overnight.
  2. Heat large saute pan, lightly sear the venison rack on all sides to seal the meat
  3. Preheat the oven to 350°F. Let venison come to room temperature and place in a roasting pan large enough to hold the venison racks without crowding them. Pat with bacon fat or oil, and place on the lowest level of the oven.
  4. Roast venison about 30-45 minutes for medium rare, or until a meat thermometer registers 125°F for rare. Remove roasting pan from oven, and transfer venison to a cutting board to rest 15 minutes before serving.