Rack of Venison
Rack of venison is a beautiful way to present a wonderful tasting bone-in backstrap steak. And when it comes to the flavor of any steak, it is my strong belief that a bone-in steak tastes worlds better than a steak without. You can season the steak to your preference, but here is how I make mine.
- 1 bone-in rack of venison
- 1 onion
- 12 Cloves Garlic
- 1T Thyme
- 1/2t Salt
- 1/2t Cayenne pepper
- 1C Chicken Stock
- Olive Oil
Preset the oven to 225 degrees.
Slice onion into large strips and add to a large glass baking pan. Add Chicken stock to the baking pan. On a cutting board or plate, pat the venison dry. Season with salt, thyme, and cayenne pepper. apply a coat of olive oil. Place the venison into the pan and add whole garlic cloves about the rack of venison.
Place foil over the rack pan and place in the oven. Cook until venison reached internal temperature of 130 degrees (around an hour depending on the thickness.
Once the venison has reached the desired temperature, remove the pan from the oven and remove the venison rack from the pan. Place the rack under foil and allow it to rest for 10 minutes.
Add a small amount of olive oil to a skillet and set the burner on high. Once the smoke point is reached, flash sear the venison rack for about 30 seconds on each side to create a nice crust. Remove from heat and slice along the rib bones 1-2 bones apart and serve. Enjoy!