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.
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.