Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Roast Rack of Venison with Smoked Barbecue Sauce
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- Level: Easy
- Yield: 2 to 4 Servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 46 g
- Cholesterol
- 119 mg
- Sodium
- 369 mg
- Level: Easy
- Yield: 2 to 4 Servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 46 g
- Cholesterol
- 119 mg
- Sodium
- 369 mg
Ingredients
Directions
- 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.;
