Balsamic-Glazed Rack of Venison

• FAST
• HEALTHY

Ingredients

1. 1/4 cup balsamic vinegar
2. 2 tablespoons olive oil
3. 1 1/2 tablespoons ketchup
4. 1 tablespoon Worcestershire sauce
5. Coarsely ground pepper
6. Kosher salt
7. 1 tablespoon canola oil
8. Two 1 1/ 4-pound venison racks, 4 chops each, frenched

1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt.
2. Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1 1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing the racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.