F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Bacon-Wrapped Rack of Venison
© William Meppem

Bacon-Wrapped Rack of Venison

  • SERVINGS: 4
  • MAKE-AHEAD

There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.

  1. One 1 1/2-pound rack of venison
  2. 4 garlic cloves, smashed
  3. 1/4 cup extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1/2 cup plus 2 tablespoons coarsely chopped cilantro
  6. 6 thin slices of smoky bacon (3 ounces)
  7. 1/2 cup chicken stock or canned low-sodium broth
  8. 1 tablespoon unsalted butter
  9. Kale with Garlic and Oven-Roasted Parsnips
  1. Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
  2. Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
  3. Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
  4. Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
  5. Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
  6. Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, mound the Kale with Garlic and Oven-Roasted Parsnips alongside and serve.
Make Ahead The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.

Suggested Pairing

A lush Zinfandel or Cabernet Sauvignon will complement the heartiness of the venison.

You Might Also Like

Ratings

Average Rating

()

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.