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Rack of Venison Recipe.

Oven Roasted Rack of Venison with Herb Crust

Author: Larry White
Oven-roasted rack of venison with a herb, sesame, and Parmesan crust. Quick sear and a short roast to a juicy medium rare.
5 from 5 votes
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Course Main Course
Cuisine American
Prep Time15 minutes
Cook Time20 minutes
Servings: 4

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!