Roasted  Rack of Venison  with Blueberry Sauce

Servings: 4 Prep Time: 10 minutes Cook Time: 35 minutes

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.

Ingredients: – rack of venison – salt and pepper – pork lard (or other cooking fat) – salted butter – thyme sprigs – garlic – shallots – red wine – balsamic vinegar – fresh blueberries

Preheat oven to 400°F. Pat the rack of venison dry with a paper towel. Season all over with salt and black pepper.

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

Add 1 tablespoon of butter, thyme sprigs, and garlic cloves to the pan. Spoon the melted butter over the rack of venison.

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.

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.

Turn the heat down to medium. Add butter to the pan and swirl to coat the pan. Add in shallots and thyme. Cook for 1-2 minutes or until shallots are starting to soften and the thyme is fragrant.

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.

Stir to combine, then add in the blueberries. Gently squish the blueberries while they're cooking. Simmer for 7-10 minutes or until sauce is reduced by half, stirring frequently.

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

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