12/30/2021
Venison Rack with Herb Butter
Servings: 4 People
Ingredients
Venison:
o 1 Rack of Venison frenched NZ
o 2 tsp of Smoked Paprika
o 2 tsp of Brown Sugar
o 2 tsp of Kosher Salt
o 1 tsp of Black Pepper
o 1 tsp of Garlic Powder
o 1 tsp of Dried Oregano
o 1 tsp of Dried Thyme
o 1/2 tsp of Cayenne
o Canola Oil
Deglaze
o 4 tbsp clarified Butter
o 2 cups Red Wine
o
Wild Herb Butter:
o 2.5 tbsp of unsalted Melted Butter
o 1.5 tbsp of Minced Garlic
o 2 tsp of Chopped Parsley
o 1 tsp of Chopped Sage
o 1 tsp of Chopped Tarragon
o 1 tsp of Chopped Rosemary
o 1 tsp of Kosher Salt
o 1/2 tsp of Juniper Berries chopped
o 1/2 tsp of Red Chili Flakes
o 1 Lemon juiced & zested
Instructions
1. Rub your venison rack with canola oil and mix the seasoning in a bowl. Season thoroughly on all sides, then set aside until ready to use.
2. Preheat your oven to 350 degrees.
3. Add the rack of venison in a roasting pan or iron skillet, place in preheated oven and roast until it reaches 120 degrees internal (about 30 minutes).
4. Right before the venison is done, preheat an iron skillet to high heat add clarified butter and sear off each side for 1-2 minutes. When done, pull the venison and let it rest for 10 minutes. Add Red wine to the skillet and deglaze. Poor a tbsp over each chop before it gets served.
5. As the venison rests, mix together the wild herb butter in a bowl.
6. When the venison is done, pour the wild herb butter over the top, slice, serve and enjoy!
nison Rack with Herb Butter
Servings: 4 People
Ingredients
Venison:
o 1 Rack of Venison frenched NZ
o 2 tsp of Smoked Paprika
o 2 tsp of Brown Sugar
o 2 tsp of Kosher Salt
o 1 tsp of Black Pepper
o 1 tsp of Garlic Powder
o 1 tsp of Dried Oregano
o 1 tsp of Dried Thyme
o 1/2 tsp of Cayenne
o Canola Oil
Deglaze
o 4 tbsp clarified Butter
o 2 cups Red Wine
o
Wild Herb Butter:
o 2.5 tbsp of unsalted Melted Butter
o 1.5 tbsp of Minced Garlic
o 2 tsp of Chopped Parsley
o 1 tsp of Chopped Sage
o 1 tsp of Chopped Tarragon
o 1 tsp of Chopped Rosemary
o 1 tsp of Kosher Salt
o 1/2 tsp of Juniper Berries chopped
o 1/2 tsp of Red Chili Flakes
o 1 Lemon juiced & zested
Instructions
1. Rub your venison rack with canola oil and mix the seasoning in a bowl. Season thoroughly on all sides, then set aside until ready to use.
2. Preheat your oven to 350 degrees.
3. Add the rack of venison in a roasting pan or iron skillet, place in preheated oven and roast until it reaches 120 degrees internal (about 30 minutes).
4. Right before the venison is done, preheat an iron skillet to high heat add clarified butter and sear off each side for 1-2 minutes. When done, pull the venison and let it rest for 10 minutes. Add Red wine to the skillet and deglaze. Poor a tbsp over each chop before it gets served.
5. As the venison rests, mix together the wild herb butter in a bowl.
6. When the venison is done, pour the wild herb butter over the top, slice, serve and enjoy!