Recipe courtesy of David Rosengarten
Roast Rack of Venison with Smoked Barbecue Sauce
- Level: Easy
- Yield: 2 to 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 345
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 49
- Cholesterol
- 41
- Sodium
- 554
Ingredients
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
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.;