This award-winning recipe highlights the elegance and rich flavorof a frenched rack of venison, cut prized for its presentation and tenderness, with the rib bones cleaned for a refined, bone-in finish.
The preparation is simple but intentional: a high-heat sear to lock in juices, followed by a gentle roast to bring the meat to a perfect, mouth-watering medium-rare.
Ricky Albright
4-6
5-10 minutes
30-60 minutes
American
Venison
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.
1 Frenched rack of Venison
OR 1 Frenched rack of Elk
olive oil (binder)
Your favorite rub or salt pepper and garlic powder
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
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
