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.
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.
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.
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.