Teresa's Recipes
Herb-Crusted Rack of Venison
Indulge in the rich flavors of this herb-crusted rack of venison, a dish steeped in tradition and elegance. Perfect for special occasions, this recipe showcases the tender meat of venison, complemented by the aromatic hints of garlic, rosemary, and thyme. Roasted to a succulent medium-rare and served with a luxurious red wine reduction sauce, this dish will impress your guests and elevate any dining experience.
Ingredients
- to taste Salt
- to taste Black pepper
- 4 cloves, minced Garlic
- 2 tablespoons, chopped Fresh thyme
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons Olive oil
- 1 (about 2-3 lbs) Venison rack
- 1 cup (for reduction sauce) Red wine
- 1 cup (for reduction sauce) Beef or venison stock
- 2 tablespoons (for reduction sauce) Butter
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 22g
- Carbs: 5g
- Protein: 32g
- Sodium: 150mg
- Sugar: 2g
Instructions
- Preheat the oven to 425°F (220°C).
- Season the venison rack generously with salt and pepper on all sides.
- In an oven-safe skillet, heat the olive oil over high heat until shimmering.
- Sear the venison rack for about 2 minutes on each side, or until browned.
- Add the minced garlic, chopped rosemary, and thyme to the skillet, allowing them to infuse with the oil for about 1 minute.
- 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.
- 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.
- Once reduced, whisk in the butter until melted and smooth. Season with salt and pepper to taste.
- Remove the skillet from the oven and let the venison rack rest for 5 minutes before slicing into individual chops.
- Serve the venison chops drizzled with the red wine reduction sauce.
Tips
- For an even more flavorful crust, marinate the venison rack in olive oil, garlic, and herbs for a few hours or overnight.
- Serve with seasonal roasted vegetables or a creamy potato puree for a complete meal.
- If you prefer a different sauce, a berry reduction or a creamy mushroom sauce would also complement the venison beautifully.