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Teresa's Recipes • Herb-Crusted Rack of Venison

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

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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.

Serves 4 🍷 Wine Pairings 🥗 Side Dishes

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.

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.

Dietary Information

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

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