Herb-Crusted Wild Venison Rack
Ingredients
(3-4 servings)
1 x 8-Rib Alpine Deer Wild Venison Rack, frenched/trimmed
1-2 T Dijon mustard
1-2 t flaky salt
2 T steak seasoning mix (try Rum & Que Bull Dust Rub)
2 T fresh rosemary, finely chopped
2 T fresh thyme, finely chopped
2 T fresh parsley, finely chopped
2-3 T canola or grapeseed oil
Method
Remove venison from fridge and packaging, cover lightly and allow to come to room temperature (about 30 minutes).
Preheat oven to 200°C.
If needed, remove the silverskin. Slide a flexible knife under the silverskin and press up. Using a paper towel, pull back and the entire silverskin should come off in one slow and steady pull. Sometimes it takes a few attempts to remove it all.
Pat the rack dry with a paper towel, coat evenly with mustard and season liberally with salt.
Combine the seasoning mix and half the rosemary and thyme in a bowl, then press this mix all over the rack.
Preheat a cast iron pan over a medium-high heat. Add oil and heat.
Sear rack on all sides for 5-7 minutes, then place pan in oven and roast 25-30 minutes. Ideally use a meat thermometer to check the rack’s internal temp reaches 57°C.
Remove rack from oven. Rest on board, loosely covered with foil for at least 10 minutes.
To Serve
Slice rack between bones to create individual portions. Garnish with the remaining herbs and black pepper.
Serving suggestions include a pan red wine sauce, potato mash or mushroom risotto, and your favourite greens.