This roasted rack of venison recipe is a flavorful and elegant main course meal perfect for weeknight dinners or any special occasion! Two racks of venison are seasoned with salt & pepper, seared in a cast iron skillet, then finished in the oven. If you are wanting to impress your family, this tender venison rib roast will do the trick!
Easy Roasted Rack Of Venison
If you've gotten your hands on some deer meat and you're not sure what to do with it, these tender roasted racks of venison are the perfect solution! They're easy to prepare and will impress the whole family on any occasion.
With just a little salt & pepper, the rich and earthy flavor of the venison rib roast shines through wonderfully. Sear them in a cast iron skillet, then let the oven take over the work!
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🥘 Roasted Rack Of Venison Ingredients
You will only need 4 ingredients to make this impressive main course! Venison isn't sold in grocery stores, so you'll need to know a hunter to get your hands on this delicious meat!
- Rack Of Venison - 4 ½ lbs rack of venison (2 racks weighing 2 ¼ pounds each).
- Salt & Pepper - ½ teaspoon of each, salt & pepper (to taste).
- Olive Oil - 1 tablespoon of olive oil (extra virgin).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Rack Of Venison
This roasted rack of venison recipe is effortless to make and requires minimal prep work! To begin, take out a cast iron skillet, silicone kitchen tongs, and measuring spoons.
2 racks of venison will yield roughly 4 servings.
- Prep. Preheat your oven to 400°F (205°C). Season both racks of venison with ½ teaspoon of salt & pepper, each to taste.
- Sear. Add the 1 tablespoon of olive oil to a cast iron skillet and heat on medium-high heat. Once the oil starts to shimmer, sear all sides of both racks of venison. *You may need to sear one rack at a time or work in batches.1 tablespoon olive oil
- Bake. Fold aluminum foil over the ends of the bones and bake the venison racks at 400°F (205°C) for 20 minutes or until the internal temperature reaches 125°F (50°C). Once done, loosely tent the racks with aluminum foil and let them rest for 5-10 minutes before serving.
This delicious venison rib roast would pair wonderfully with bacon cream cheese mashed potatoes and creamed corn! Of course, baking up some butter herb Rhodes rolls would be a great side too. Enjoy!
💭 Angela's Tips & Recipe Notes
- I used 2 2 ¼ pound racks of venison or 4 ½ pounds total.
- Add broth to the skillet and reduce to make a demi-glaze.
- Use an instant-read thermometer when checking the internal temperature to prevent overcooking.
🥡 Storing
Store any leftovers in an airtight container or plastic resealable storage bag in the refrigerator for 3-4 days.
You may freeze cooked venison in a heavy-duty storage bag or an airtight container for up to 6-9 months.
Preheat your oven to 350°F (175°C). Take your venison out from the fridge and let it thaw to room temperature for 20-30 minutes before cooking it in the oven. Place the leftover venison roast in a foiled tray in the oven for 30-40 minutes or until they are warmed to your liking.
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❓ Recipe FAQs
Venison is very similar to beef since it's red meat! It has a rich or earthy taste and is less gamey than you think. Although venison can be less juicy than beef, it is more smooth and firm.
Rack of venison pairs well with pretty much anything that you'd serve with any other type of meat. When I make a rack of venison for the main course of a holiday meal, I love serving it with cornbread stuffing and crockpot green beans and potatoes. For some more tasty side ideas, I wrote a whole article on what to serve with venison!
The term "venison" mostly applies to deer meat. However, it can come from whitetail deer, antelope, reindeer, moose, or elk.
🥩 More Meaty Main Courses
- Venison Meatballs - These tasty meatballs make a great addition to any pasta dish!
- Christmas Prime Rib Roast - Impress your out-of-town guests with this elegant main course dinner!
- Instant Pot Leg Of Lamb - This leg of lamb recipe is so flavorful, juicy, and easy to make!
- Air Fryer Whole Chicken - If you are needing a simple and effortless dinner, this air fryer whole chicken is just the thing!
- Gingersnap Crusted Ham - This holiday centerpiece features a juicy ham coated in dijon mustard, brown sugar, and crushed gingersnaps!
- Grilled Tomahawk Ribeye - If you are a steak lover, you have to try this impressive 2-ingredient ribeye recipe!
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📖 Recipe Card
Roasted Rack of Venison
Ingredients
- 4 ½ lbs rack of venison (2 racks weighing 2 ¼ pounds each)
- ½ teaspoon each, salt & pepper (to taste)
- 1 tablespoon olive oil (extra virgin)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C). Season both racks of venison with salt & pepper.
- Add the olive oil to a cast iron skillet and heat on medium-high heat. Once the oil starts to shimmer, sear all sides of both racks of venison. *You may need to sear one rack at a time or work in batches.
- Fold aluminum foil over the ends of the bones and bake the venison racks at 400°F (205°C) for 20 minutes or until the internal temperature reaches 125°F (50°C). Once done, loosely tent the racks with aluminum foil and let them rest for 5-10 minutes before serving.
Notes
- I used 2 2 ¼ pound racks of venison or 4 ½ pounds total.
- Add broth to the skillet and reduce to make a demi-glaze.
- Use an instant-read thermometer when checking the internal temperature to prevent overcooking.
- To store: Store any leftovers in an airtight container or plastic resealable storage bag in the refrigerator for 3-4 days.
- To freeze: You may freeze cooked venison in a heavy-duty storage bag or an airtight container for up to 6-9 months.
- To reheat: Preheat your oven to 350°F (175°C). Take your venison out from the fridge and let it thaw to room temperature for 20-30 minutes before cooking it in the oven. Place the leftover venison roast in a foiled tray in the oven for 30-40 minutes or until they are warmed to your liking.
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