Herb-Crusted Rack of Venison

Ingredients

Salt

to taste

Black pepper

to taste

Garlic

4 cloves, minced

Fresh thyme

2 tablespoons, chopped

Fresh rosemary

2 tablespoons, chopped

Olive oil

2 tablespoons

Venison rack

1 (about 2-3 lbs)

Red wine

1 cup (for reduction sauce)

Beef or venison stock

1 cup (for reduction sauce)

Butter

2 tablespoons (for reduction sauce)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Season the venison rack generously with salt and pepper on all sides.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Sear the venison rack for about 2 minutes on each side, or until browned.
5. Add the minced garlic, chopped rosemary, and thyme to the skillet, allowing them to infuse with the oil for about 1 minute.
6. Transfer the skillet to the preheated oven and roast the venison for 15-20 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
7. While the venison is roasting, prepare the red wine reduction sauce. In a saucepan, combine the red wine and stock. Bring to a boil and then reduce to a simmer, allowing it to reduce by half.
8. Once reduced, whisk in the butter until melted and smooth. Season with salt and pepper to taste.
9. Remove the skillet from the oven and let the venison rack rest for 5 minutes before slicing into individual chops.
10. Serve the venison chops drizzled with the red wine reduction sauce.