Rack of Venison with Blueberry Thyme Sauce

Name: Rack of Venison with Blueberry Thyme Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 rack of venison (8 bones, 1-2 lb); salt and pepper, to taste; 1 tbsp pork lard (or other cooking fat); 1 tbsp salted butter; 2 thyme sprigs; 2 cloves garlic, smashed; ½ tbsp salted butter; 1 tbsp shallots, finely diced; 2 tsp fresh thyme, finely chopped; ½ cup red wine; 1 tbsp balsamic vinegar; 1 cup fresh blueberries; salt and pepper, to taste

There's something stunning about a bone-in cut of meat and this rack of venison is no exception. This beautiful cut of meat is elevated with a smooth and luxurious blueberry thyme sauce, showcasing one of the most prized venison cuts. The succulent and perfectly cooked venison, complemented by the sweet and savory notes of the sauce, creates a sophisticated dish that's perfect for special occasions.

drizzling blueberry sauce over rack of venison.

Jump to:

What is a Rack of Venison?
Why You'll Love This Recipe:
Ingredient Notes:
Equipment Notes:
Step by Step Instructions:
What to Serve with Rack of Venison:
Recipe FAQ's:
Other Recipes You'll Love:
Did you try this recipe?
Recipe:
📖 Recipe
Comments

What is a Rack of Venison?

A rack of venison refers to a cut of meat taken from the long muscle that runs along the backbone and ribcage of a deer. Typically, it includes the rib bones and the attached meat, constituting a prized cut of meat.

The term "rack" is often associated with the rib section of various meats, and in the case of venison, it is highly prized for its tenderness and rich flavor. You can prepare a venison rack in a variety of ways:

Whole: When prepared, a rack of venison is often roasted or grilled, allowing the meat to cook while retaining its natural juices and flavors. The rib bones add to the presentation of the dish, creating an impressive and visually appealing centerpiece for special meals.
Tomahawk Steak: A tomahawk steak is essentially a ribeye with a longer piece of bone attached. A rack of venison can be cut into tomahawk steaks before or after cooking.
Crown Roast: Typically, you make a crown roast by forming two venison rib racks (each with 8 ribs) into a circle, positioning the ribs upward. Check out this guide for how to make a crown roast.

side view of rack of venison with thyme.

Why You'll Love This Recipe:

Sophisticated: This gorgeous cut of meat is beautiful on its own, but for a more elegant presentation, a drizzle of deep purple blueberry sauce. But, a drizzle of deep purple blueberry sauce gives this dish a more elegant presentation. It's the perfect centerpiece for Christmas dinners, birthday dinners, and other special occasions.

Unique Flavor Combination: The combination of venison with blueberry thyme sauce creates a unique and delightful flavor profile. The savory taste of venison contrasts beautifully with the sweet and slightly tart notes of blueberries, while thyme adds a savory and herbal element.

Balanced Sweetness: The natural sweetness of blueberries in the sauce provides a balanced and subtle sweetness that complements the savory nature of venison. The sauce also adds a touch of sweetness without overwhelming the dish.

Ingredient Notes:

rack of venison with blueberry thyme sauce ingredients with labels.

Rack of Venison: This recipe can be made with a boneless backstrap, but the cooking time will need to be adjusted. The closest substitute is a rack of lamb.
Blueberries: Fresh blueberries are used in this recipe. But, you can use frozen blueberries or other berries as well. For more fruity sauces, check out this duck with blackberry sauce or venison with cherry sauce.
Thyme: Rosemary, sage, or your favorite fresh herbs can be substituted for thyme.
Pork Lard: Pork lard is my cooking fat of choice for venison. But, you can use olive oil or another high-temperature cooking oil if you prefer.

Equipment Notes:

Cast Iron Pan: A cast iron pan is the perfect pan for this recipe because it can go from stovetop to oven easily. You can also use a roasting pan if you prefer. But, the venison will need to be seared in another pan beforehand.
Digital Thermometer: A digital instant-read thermometer is a great tool to help ensure properly cooked meat. It's an essential tool for this recipe!
Fine Mesh Strainer: A fine mesh strainer is essential for making a silky smooth pan sauce. It removes all the seeds and skins from the blueberries and other chunky sauce ingredients for a better dining experience.

Step by Step Instructions:

How To Butcher a Rack of Venison:

The first time butchering a rack of venison can seem like an intimidating process. But if you already butcher your own deer, you can definitely handle it! Follow the detailed instructions below and you'll be a pro in no time.

Step 1: Start with a hanging deer carcass, with the hind quarters facing up.

removing front quarter from deer carcass.

Step 2: Remove the front quarters from the carcass.

Step 3: Find the saddle bone by using your finger to feel through the backstrap. Make a horizontal cut directly in front of this bone to the flank. Repeat on the other side.

sawing through backbone of deer carcass.

Step 4: Use a butcher saw to cut through the backbone and remove the midsection from the carcass.

Step 5: Cut the neck meat off of the carcass.

cutting along the backbone on deer carcass.

Step 6: Remove the rind and silverskin from the outside of the carcass to access the backstrap/loin. Save silverskin and other scraps for venison dog treats!

cutting under backstrap to remove it from deer ribs.

Step 7: Remove the rear piece of backstrap before the ribs start on the backend of the carcass.

cutting along ribs to remove rack of venison.

Step 8: Continue cutting along the backbone as if you are removing the backstrap. But only cut along the backbone, leaving the meat attached to the ribs.

Step 9: Count 8 ribs (or more if you'd like) from the last rib on the carcass. The thickest portion of meat attached to the ribs is located in the middle of the loin. Cut through the meat along the 8th rib until you meet the backstrap/loin.

Step 10: Score the ribs with the knife where you want to cut them. However, the longer the ribs are, the prettier the presentation will be. Saw along the scored line to remove the bottom portion of the ribs.

sawing through backbone to remove rack of venison.

Step 11: Carefully place the saw under the backstrap and saw through the backbone to remove the rack from the carcass. You can also pop the ribs away from the spine using a knife to cut through the cartilage, although this method is trickier and more time-consuming.

Step 12: Once the rack is removed, trim the meat off the bones.

Step 13: Scrape away any remaining tissue to clean up the bones.

Step 14: Remove the silver skin and/or rind from the outside of the meat.

rack of venison on cutting board. — Now it's ready to cook or freeze!

Pro Tip: Let your deer hang for at least 5 days before butchering. This will help tenderize the meat leading to a more delicious end-product.

How to Cook a Rack of Venison:

The butchering process is the hard part while the cooking part is fairly simple. Follow the simple instructions below!

patting rack of venison dry with paper towel.

Step 1: Preheat oven to 400°F. Pat the rack of venison dry with a paper towel.

patting salt and pepper into rack of venison.

Step 2: Season all over with salt and black pepper.

Step 3: Heat a large cast iron pan over medium-high heat. Once the pan is really hot, add the lard and let it melt.

rack of venison searing in cast iron pan.

Step 4: Immediately add the seasoned rack of venison and sear on each side for 1-2 minutes or until it starts to develop a browned crust.

rack of venison cooking in cast iron pan with butter.

Step 5: Add 1 tablespoon of butter, thyme sprigs, and garlic cloves to the pan.

Step 6: Spoon the melted butter over the rack of venison.

Step 7: Place the pan with the venison in the hot oven on the middle rack. Roast for 10-15 minutes, basting with the butter in the pan every 3-5 minutes, or until the internal temperature reaches 125-130°F for medium-rare. The cooking time will depend on the size of your rack of venison.

roasted rack of venison on cutting board with butter.

Step 8: Remove the venison to a cutting board or plate. Drizzle the melted butter from the pan over the venison. Let it rest at room temperature while you prepare the sauce.

Pro Tip: Unlike a rack of lamb or prime rib, venison doesn't have a lot of fat. Basting the rack with butter during the cooking process helps give it some extra richness that you may be missing.

How to Make Blueberry Thyme Sauce:

Fruity pan sauces pair perfectly with the rich flavors of venison. You can easily make a pan sauce while the venison is resting and is a lovely addition to this dish.

Step 1: Turn the heat down to medium. Add butter to the pan and swirl to coat the pan.

shallots and thyme cooking in cast iron pan.

Step 2: Add in shallots and thyme. Cook for 1-2 minutes or until shallots are starting to soften and the thyme is fragrant.

Step 3: Add in red wine and balsamic vinegar to deglaze the pan and soften the browned bits on the bottom of the pan. Bring to a simmer and season with salt and pepper.

Step 4: Stir to combine, then add in the blueberries.

Step 5: Gently squish the blueberries while they're cooking.

blueberry sauce simmering in cast iron pan.

Step 6: Simmer for 7-10 minutes or until sauce is reduced by half, stirring frequently.

straining blueberry sauce in mesh strainer.

Step 7: Strain the sauce through a fine mesh strainer. Use a spoon to squish the blueberries through the strainer, leaving the seeds and skins behind.

strained blueberry sauce simmering in cast iron pan.

Step 8: The sauce should be the consistency of a thick syrup. If it is not thick enough, return the strained sauce to the pan and simmer, stirring frequently, until the desired consistency is achieved. Remove the sauce from the pan immediately or it will continue to reduce.

rack of venison with chops on wood board.

Step 9: Slice the venison along the rib bones with a very sharp knife to cut the rack into individual chops.

Step 10: Drizzle bone-in venison chops with warm blueberry sauce or serve it on the side. Enjoy!

Pro Tip: This sauce is also delicious with any type of steak and meaty fish like salmon. You can cook your steak or fish in a cast iron pan, then follow the same instructions for the sauce.

What to Serve with Rack of Venison:

A perfectly cooked rack of venison will be the star of your meal. Simple sides like a green salad with homemade dressing or roasted veggies are a great complement to this dish. A good bottle of red wine doesn't hurt either. No matter how you choose to serve it, you're going to love how beautiful and delicious this dish is!

rack of venison with blueberry thyme sauce drizzled over chops.

rack of venison with thyme on petrified wood platter.

3 bone-in venison chops with blueberry thyme sauce.

Recipe FAQ's:

How do you cook venison so it's tender?

Wild game inherently has less fat than most domestic meats and needs special care to ensure an enjoyable dining experience. Some cuts of venison are naturally tender, while other cuts are not. Backstraps (loins), tenderloins, and some sirloin steaks are naturally tender. So, these cuts can be cooked "hot and fast" and served medium-rare and will be tender. However, tougher cuts like shanks, neck roasts, and shoulders need a "low and slow" preparation to break down connective tissue and become tender.

What herb goes best with venison?

Many herbs go well with venison. Herbs with earthy flavors like thyme, rosemary, and sage pair especially well with the rich flavor of venison.

How many bones does a venison rack have?

A typical rack of any meat (lamb, pork, etc.) has 8 ribs. However, you can cut a rack of venison with more or less ribs.

Other Recipes You'll Love:

Did you try this recipe?

Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, and Pinterest!

Thank you!

Annie

Comments

5 from 2 votes (1 rating without comment)

What is a Rack of Venison?

Why You'll Love This Recipe:

Ingredient Notes:

Equipment Notes: