1 2-pound 4-chop or 4-pound 8-chop rack of venison
Salt and freshly-ground black pepper
2 to 3 tablespoons oil
Smoked barbecue sauce, for serving
Preheat oven to 350 degrees F. Season venison with salt and pepper. Heat a few tablespoons oil in a large heavy-bottomed skillet. Add venison and sear well on all sides, about 5 minutes in all. Transfer venison rack to a roasting pan and roast 20 to 25 minutes per pound, for medium rare, basting frequently with pan drippings. When meat registers 130 to 140 degrees F on a meat thermometer, remove it to a carving board and cover loosely with foil. Let rack rest for at least 10 minutes before carving. Serve with heated homemade or prepared barbecue sauce.;
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.