ROAST RACK OF VENISON WITH SMOKED BARBECUE SAUCE
Recipe courtesy of David Rosengarten
1 2-lb 4-chop or 4-lb 8-chop rack of venison
Salt & freshly-ground black pepper
2 to 3 Tbsp oil
Smoked barbecue sauce, for serving
Preheat oven to 350°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°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.
Yield: 2 to 4 Servings
Prep Time: minutes
Cooking Time: minutes
Difficulty:
Easy