Frenched Rack of Venison with Blackberry Reduction

Name: Frenched rack of Venison with a Blackberry Reduction
Yield: 4-6
Cuisine: American
Ingredients: 1 Frenched rack of Venison; OR 1 Frenched rack of Elk; olive oil (binder); Your favorite rub or salt pepper and garlic powder; 12 oz blackberries; ½ cup balsamic vinegar; ½ cup apple cider vinegar; ½ cup pure cane sugar; Juice and zest of 1 lemon; 1 thyme bundle; 1–2 tbsp honey

Apr 10, 2025Ricky Albright

Frenched rack of Venison with a Blackberry Reduction

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Ricky Albright

Servings

4-6

Prep Time

5-10 minutes

Cook Time

30-60 minutes

This delicious cut of meat is brought to life by a house-made blackberry reduction, where fresh berries, tangy vinegars, and citrus zest simmer into a sauce with thyme and wild honey. The result is a striking contrast—earthy, lean venison balanced by sweet, tart, and herbal notes—that feels just as at home at a dinner party as it does by the fire after a day spent outdoors.

frenched rack with a blueberry reduction

Ingredients

1 Frenched rack of Venison
OR 1 Frenched rack of Elk
olive oil (binder)
Your favorite rub or salt pepper and garlic powder

For the Blackberry Reduction

12 oz blackberries
½ cup balsamic vinegar
½ cup apple cider vinegar
½ cup pure cane sugar
Juice and zest of 1 lemon
1 thyme bundle
1–2 tbsp honey

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Directions

Clean the Venison: Remove silver skin, coat with olive oil, and season generously with salt, pepper and garlic powder.
To cook the venison: Sear the meat on high heat, for about 90 seconds per side.
Move the rack to indirect heat at about 275–300°F. Cook until the internal temp is 125°F. Rest for 10 minutes.
Make the reduction: In a saucepan, combine all blackberry reduction ingredients. Simmer 20–30 minutes until thickened. Remove thyme.
Simmer the berries for 20–30 minutes until thickened. Remove the thyme to serve.
To Serve: Slice rack into chops and drizzle with blackberry reduction. Serve immediately.
Enjoy