Venison Rib Rack

[ScooterHTX 110]

Picked up one of these the other day. How the hell do I cook it. One of the best meals I ever had was a bacon wrapped venison chop at Jonathan’s the Rub (old location) in Houston. It was wrapped in bacon super tender, and had a sweet sauce on top.

 

Will settle for any ideas that do not mess up this expensive cut. It is 2.7 lbs.

 

[futureman 22444]

where did you get that

[DalTxHornFan 3097]

Nice!  I'd look at rack of lamb recipes, especially those that are heavy on Rosemary and Garlic.  Don't overcook it.

[deadshank 24652]

What kind of  venison is it?  Did the label say?

I would sous vide it to rare then put a little sear on it.  Not much fat on it. Ten cuidado.  

[tigol 2395]

I'd probably go this route or use a lamb recipe:

https://girlcarnivore.com/herb-crusted-roasted-rack-of-venison/

[HOOKEM4 5036]

Whatever you do, do not over cook. Rare is the way.

That looks damn tasty.

[ScooterHTX 110]

where did you get that

Wildforkfoods.com

[CooterBrown 18004]

2 hours ago, deadshank said:

What kind of  venison is it?  Did the label say?

I would sous vide it to rare then put a little sear on it.  Not much fat on it. Ten cuidado.  

This is the way.

You could also add some beef tallow to the vacuum pack before you sous vide. 

 

[Texzilla58 4732]

I would cut into chops or debone and slice into filets, , season them to marinade, sousvide or reverse sear to rare, quick sear on hot fire, do like a Diane sauce. Don’t fuckibg overcook it or it’ll taste like bad liver.

[Anastasis 23463]

That's a nice looking rack.  Where was that deer harvested?  Might just be the picture but the ribs and backstrap look huge compared to hill country white tail. 

I like to take this roast and double cut, sous vide @ 125, rub and sear in cast iron. But doing the whole roast is certainly an interesting idea.  I don't have great luck with whole venison roasts sous vide.  The texture doesn't come off right in my attempts. 

From the game prons thread:

 

 

 

 

Edited August 10, 2023 by Anastasis

[billfromlaketravis 11448]

Good thread to ask, where can I buy some reasonably priced elk steaks?

[ScooterHTX 110]

Wildforkfoods.com has them. Not sure what “reasonable” pricing on elk would be.

The package just says this is Australian deer? Not a hunter myself, more of an eater.

[DalTxHornFan 3097]

Nice rack.

[Trey3216 15345]

I'm wondering if you could do the 500 degree prime rib recipe on it.  

 

I've got quite a few pics of my prime ribs I do with that method.  

YOu'd likely have to tweak it just a bit (maybe less time after the oven shutoff)

 

If you were to try it, you'd put the oven on 500 degrees and cook that bad boy for 13.5 minutes, then shut the oven off and leave it in there for 2 hours without opening the door (maybe 1 hr 15-30 minutes with that rack, especially with the bones in).

 

Take about 1 lb unsalted butter and mix in about 1/3 cup kosher salt and 1/2 -2/3 cup cracked black pepper.  Next add about 5 cloves minced garlic and about 1/3 cup herbs provence.   Whip the butter to a nice creamy texture.   

 

Dry marinate the rack overnight with kosher salt and black pepper.  Then coat the rack thoroughly with the butter mixture.   

 

Pour about 1 liter of beef broth or 1/2 broth 1/2 tallow into the roasting pan you're going to cook it in.  

 

Then commence to the cooking above.  

 

 

[ScooterHTX 110]

Finally cooked this. Was going to smoke it, then sear it in cast iron to finish, but timing did not work. Ole miss / LSU was during dinner time, so just seared it in cast iron with duck fat for 8 mins. Then around 20 mins in oven at 400.

Took it out at 125 degrees, let it rest and the doused it in an herb butter sauce (tarragon, parsley, oregano, rosemary, sage, sea salt, red pepper flakes, tons of garlic)



Full rack with sauce.

[Texzilla58 4732]

Those look fucking great and I’d eat that entire plate of chops.

My son and DiL are avid deer hunters but I’ve not seen that cut. Is that basically a bone in tenderloin or are those bone in back-straps?. I’m a bit confused looking at them. I will send him a pic and suggest having his processor give him a couple of these.

[Anastasis 23463]

Looks beautifully cooked. Post it on the game food rooms thread for posterity. 

[Al_4_ISU 12452]

That looks fucking incredible.

I'm a lunatic about backstrap and a general fan of venison altogether (deer heart is excellent when prepared right) and I've never encountered a rib rack. 

[DalTxHornFan 3097]

That is really a show-stopper.  Lots of work to get there, I'm guessing. 

Would need to saw through the spine and the lower rib depending upon how much rib you want to leave on.  Then french the rib bones back towards the meat. 

That might explain why most folks just pull them!

[huge 3793]

He said it was store bought?

The whitetail I see are nowhere near that big.  Maybe a big axis buck could get close.  Think about how good that would be...

[Anastasis 23463]

23 hours ago, DalTxHornFan said:

That is really a show-stopper.  Lots of work to get there, I'm guessing. 

 

Certainly more work that just cutting them out.  But if you have a good bone saw and are in an area where CWD is not an issue, it's not to bad and can be done right on the hook.  

[ScooterHTX 110]

That is really a show-stopper.  Lots of work to get there, I'm guessing. 
Would need to saw through the spine and the lower rib depending upon how much rib you want to leave on.  Then french the rib bones back towards the meat. 
That might explain why most folks just pull them!

Yes - store bought - package said it was New Zealand? Not a Hunter, so not familiar with the difference.

[Anastasis 23463]

29 minutes ago, ScooterHTX said:

Yes - store bought - package said it was New Zealand? Not a Hunter, so not familiar with the difference.

It looks certainly yummy and good food pron. I think that most people think of venison as game rather than packaged goods. I wish I could find cuts like that at HEB. Or I wish that WT deer in Texas had a backstrap like that. 

Edited October 5, 2023 by Anastasis

[Al_4_ISU 12452]

Ahh.  I didn't even realize you could buy venison in stores.  I've only ever had it as wild game.

Of course, in Iowa WT are practically feral cows that live off of corn and soybeans, so they really have very little of the "gamey" flavoring and basically tastes like lean beef.