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Our signature recipe for a juicyrack of venisonis incredibly tasty and deceptively simple to prepare, with an herb crust that will dazzle your taste buds and delight your guests.
Cut from the saddle, a venison rack is red deer meat, often cut as bone-in venison chops for a beautiful presentation. Two common misconceptions about venison are that it’s hard to find and that it’s tough or gamey meat. Neither are true. While venison is traditionally wild game, you’ll be able to find a gorgeous cut of juicy venison at some online butcher shops and markets.
And, while the fatty bits may have a slightly wild taste, the body of the meat is rich, earthy, and smooth. My herb-crusted roast rack of venison accentuates the deeper flavors of the meat with a coating of mouth-watering herbs sealed on by a mustard rub.
Perfect for the snowy season, Thanksgiving or Christmas dinner, or for an outdoor dinner on a balmy summer night, this herb-crusted roast venison rack is a step away from the ordinary that will satisfy your palate. Pair it with potatoes, veggies, or risotto for a remarkably easy five-star meal in the comfort of your home.
Cooking venison using this recipe is so simple, you’ll feel like a five-star chef even if it’s your first time. For this easy venison recipe, you’ll want a frenched venison rib rack, meaning a cut where the bones have been cleaned on one end so that they form what many people colloquially describe as “handles.”
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