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!
4 ½lbsrack of venison(2 racks weighing 2 ¼ pounds each)
½teaspooneach, salt & pepper(to taste)
1tablespoonolive oil(extra virgin)
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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.