Teresa's Recipes
Herb Roasted Rack of Deer
This sophisticated and mouthwatering rack of deer is a real showstopper for any special occasion. The velvety, lean venison is lovingly seasoned with a symphony of fresh herbs and roasted to a perfect medium-rare, encapsulating a time-honored tradition of hunting and cooking game. The result is an elegant entrée that is rich in flavor and deeply satisfying.
Ingredients
- 1 (about 2 pounds) Rack of deer
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 2 tablespoons, finely chopped Fresh rosemary
- 1 tablespoon, finely chopped Fresh thyme
- 3 cloves, minced Garlic
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 14g
- Carbs: 1g
- Protein: 44g
- Sodium: 650mg
- Sugar: 0g
Instructions
- Preheat your oven to 400°F (200°C).
- Generously season the rack of deer with salt and pepper on all sides.
- Heat the olive oil in an oven-safe skillet over high heat. Once the oil is shimmering, add the rack of deer.
- Sear the rack on all sides until a golden-brown crust has formed, about 2-3 minutes per side.
- Reduce the heat to medium, and add the minced garlic, chopped rosemary and thyme to the skillet. Sauté the herbs and garlic for about a minute until fragrant.
- With the rack of deer still in the skillet, transfer it to the preheated oven. Roast for approximately 20-25 minutes for a medium-rare finish, or adjust the time according to your desired level of doneness.
- Remove the skillet from the oven (remember, the handle will be hot). Let the rack of deer rest for about 5 minutes to allow the juices to redistribute throughout the meat.
- Slice the rack into individual chops along the bone. Serve immediately and enjoy this exquisite dish.
Tips
- Remember to let your rack of deer come to room temperature before cooking. This helps ensure even cooking.
- The use of a meat thermometer is recommended to achieve the desired level of doneness.