This rack of venison recipe nails medium rare with an herb & Parmesan-sesame crust. Sear fast, brush with Dijon, pack on the crust, then finish in the oven bones-down to target temp.
For a quick guide and recommended temps, start at my venison recipes hub. For different backstrap cooking methods, check out my grilled venison backstrap recipe or my technique for how to cook venison chops.
What it is
A rack of venison is the rib section of the backstrap left on the bone. Leaner than lamb and fast cooking. Bones can be frenched for presentation and easy slicing.
Butchering and Presentation
Trim silverskin and any dried edges, then square the ends for even cooking. Frenching cleans the bone for a classic, elegant look. Roast whole for presentation and slice into chops after the meat has rested.
Key Cooking Tips
Seasoning and Crust
- Salt early if you can. Even 30 to 60 minutes helps.
- Brush a thin coat of Dijon so rosemary, thyme, basil, sesame, and Parmesan adhere.
- Toast sesame seeds if they aren’t already for a better crunch and nutty flavor.
- Chef note: I learned the seed-crusted rack technique working at Peninsula Grill for Lowcountry Chef, Robert Carter. He used benne seeds on lamb, and it stuck with me. The flavor is phenomenal, so if you can get your hands on any, I highly recommend them.
Pan, Heat, and Orientation
- Heavy-bottomed oven-safe skillet using a high-smoke point oil.
- Sear to light golden. Venison is lean, so don’t chase dark color and risk overcooking.
- Keep bones pointed down in the pan.
Thermometer and Temps
- Probe the center of the meat. Make sure that the thermometer doesn’t touch the bones. This can cause false readings.
- Pull at 125 to 130°F for medium-rare. Expect a slight carryover during the rest.
- Prefer rarer. Pull 120–123 F.
Resting and Slicing
- Rest 10 minutes, uncovered. Do not tent with aluminum foil. This will make the crust soggy and increase the internal temperature of the meat.
- Slice between bones. Season the individual slices on the cut sides with a pinch of salt if desired.
Wild vs farmed venison
This recipe targets wild-harvested venison. It’s leaner than farm-raised, so keep it medium rare if you can. Farmed venison has a bit more intramuscular fat and can handle a couple extra degrees, but wild deer gets dry fast if you push it.
Rack of Venison Cooking Time
These times are a general guideline. It’s always best to check the internal temperature with an instant-read thermometer. After a quick sear, roast at 375°F for around 5 minutes. Check the internal temperature before applying the crust to give you a better understanding of how long to roast after the crust is applied. Place back into the oven and pull 125–130°F. This will generally take between 5 and 10 minutes. Rest for 10 minutes before slicing.
Smoker variation (optional)
- Sear the rack lightly on all sides in a hot skillet until lightly colored, about 2 minutes total.
- Move to a 200 F smoker, bones down, indirect heat. Cook to about 120 F internal. Do not spritz.
- Pull the rack, brush all sides with Dijon.
- Pack on the herb, sesame, and Parmesan crust. Press to adhere and shake off excess.
- Finish in a 375 F oven, bones down, until internal temp hits 125 to 130 F.
- Rest 10 minutes, uncovered. Slice between bones.
Method Walkthrough: How to Cook a Rack of Venison in the Oven
- Preheat to 375 F.
- Set the crust mix on a sheet tray for later use.
- Pat the meat dry. Season with kosher salt and black pepper.
- Sear in a lightly smoking skillet, turning until just browned, about 2 minutes total.
- Move skillet to the oven for 3–4 minutes.
- Pull the pan. Brush the meat with the Dijon.
- Roll and press in the herb-sesame-Parmesan mix. Shake off excess.
- Return the venison rack to the skillet, bone tips facing down. Roast to 125-130°F internal temp.
- Rest 10 minutes. Slice between bones.
Frequently Asked Questions
The rib portion of the loin left on the bone, trimmed for even roasting and presentation.
Go by internal temperature. Pull at 125–130 F and rest 10 minutes. Expect a few degrees of carryover cooking.
Along the rib cage on the back, essentially rib eye/backstrap on the bone.
More venison Backstrap Recipes
- Smoked Venison Backstrap
- Deer Backstrap with Mushroom Sauce
- Seared Venison Medallions
- Bacon Wrapped Venison Backstrap
- Venison Wellington
If you make this rack of venison recipe, leave a review if you have a few minutes. If you have any cooking questions or want to share your latest venison dishes, give me a shout on Instagram @larry__white.
Oven Roasted Rack of Venison with Herb Crust
Ingredients
For the Venison
- 1 rack of venison, trimmed
- Kosher salt, to taste
- black pepper, to taste
- 2 tablespoons cooking oil, high smoke point
For the Crust
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh basil
- 1/4 cup sesame seeds, (preferably toasted)
- 1/2 cup grated Parmesan cheese
Instructions
Preheat Oven:
- Preheat oven to 375 F.
Sear the Meat:
- Season the venison rack with salt and pepper on all sides.
- Heat a large heavy-bottomed skillet over medium-high heat. Once the pan starts to lightly smoke, add the cooking oil.
- Sear the venison on all sides until it is lightly browned, around 2 minutes. Arrange the venison rack so that the tips of the bones are facing downwards toward the pan.
Par Bake:
- Place the pan in the oven and cook for 3 to 4 minutes.
Apply the Crust:
- Remove the pan from the oven. Carefully brush the venison on all sides with the Dijon mustard.
- Pour the ingredients for the crust on a clean baking sheet.
- Roll the venison in the crust, making sure all of the meat is covered. Use your hands if needed to pat it onto the meat. Gently shake off any excess breading.
Finish Baking:
- Place the venison back into the pan with the bones pointed down.
- Place the pan back into the oven and cook until the internal temperature of the venison is 125 to 130 F depending on what you like.
Rest, Slice & Serve:
- Let the meat rest for 10 minutes before slicing. Do not tent the meat with foil.
- Slice the meat in between the bones and serve. Season again lightly with salt and pepper if desired.
NOTES
- Storage: Refrigerate leftovers in an airtight container up to 3 days.
- Reheating: Warm slices at 250 F until just heated. Avoid microwaving.
- Make ahead: Toast sesame seeds and chop herbs in advance. Keep the crust mix covered and refrigerated up to 24 hours. Sear the venison the day before and place in the refrigerator. Complete the remaining steps the next day.
- Substitutions: Parsley for basil if needed. Avocado or grapeseed oil can be used in place of olive oil for the sear.
- Parmesan tip: Finely grated cheese adheres best. Microplane works great.
