Roasted Rack of Venison With Herb Butter Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
19 minutes
Servings:
2 Servings
Ingredients
  • ½ tablespoon juniper berries, crushed
  • ½ tablespoon black peppercorns, crushed
  • ½ tablespoon finely chopped fresh rosemary
  • ½ tablespoon fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ rack of venison (4 ribs)
  • 2 tablespoons grapeseed or canola oil
  • 3 ½ ounces unsalted butter, softened
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh chives
  • 1 clove garlic, minced
  • 1 lemon, zested
  • Salt, to taste
Directions
  1. Mix the spice rub ingredients together.
  2. Thoroughly coat the entire venison rack with the spice rub and refrigerate for 2–4 hours.
  3. Preheat the oven to 350 F.
  4. Heat the oil in a large cast iron pan over high heat until smoking.
  5. Sear the venison rack on all sides until browned, about 2–3 minutes per side.
  6. Transfer the pan to the oven. Roast until the internal temperature reaches 130 F (for medium-rare), about 15–20 minutes.
  7. While the venison cooks, combine all of the herb butter ingredients in a bowl.
  8. With a spoon, work the herbs into the butter until combined.
  9. Remove the venison from the oven and let it rest for 10 minutes.
  10. Carefully cut between the ribs to separate the rack into individual chops.
  11. Serve the chops with a dollop of herb butter on each rib.