Venison Rack with Herb Butter (Print-Friendly Format)
Smoky venison rack finished with wild herb butter for a flavorful, elegant main course.
# Ingredients You’ll Need:
→ Venison
01 -
1 rack of venison, frenched
02 -
2 teaspoons smoked paprika
03 -
2 teaspoons brown sugar
04 -
2 teaspoons kosher salt
05 -
1 teaspoon ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried thyme
09 -
0.5 teaspoon cayenne pepper
10 -
Canola oil, as needed
→ Spritz
11 -
180 ml brewed coffee
12 -
22 ml Worcestershire sauce
→ Wild Herb Butter
13 -
37 g melted butter
14 -
16 g minced garlic
15 -
6 g chopped fresh parsley
16 -
2 g chopped fresh sage
17 -
2 g chopped fresh tarragon
18 -
2 g chopped fresh rosemary
19 -
5 g flakey sea salt
20 -
1 g chopped juniper berries
21 -
1 g red chili flakes
22 -
1 lemon, zested and juiced
# How to Make It:
01 -
Coat the venison rack thoroughly with canola oil. In a mixing bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, dried oregano, dried thyme, and cayenne. Evenly apply the seasoning mixture to all sides of the venison rack.
02 -
Preheat smoker to 110°C for indirect cooking.
03 -
Place the seasoned venison rack in the smoker. Cook until internal temperature reaches 49°C, about 30 minutes. Meanwhile, mix brewed coffee and Worcestershire sauce. Every 10 minutes, spritz the venison with the mixture during smoking.
04 -
Preheat a grill to high heat (204°C or above). Remove venison from the smoker and sear on the grill for 1–2 minutes per side to form a crust.
05 -
Transfer venison to a cutting board and rest, uncovered, for 10 minutes to allow juices to redistribute.
06 -
In a bowl, combine melted butter, minced garlic, parsley, sage, tarragon, rosemary, flakey sea salt, chopped juniper berries, red chili flakes, lemon zest, and lemon juice. Stir until fully incorporated.
07 -
Carve the rested venison rack into individual chops. Spoon wild herb butter generously over the slices before serving.
# Extra Tips:
01 -
Use a digital meat thermometer to monitor internal temperature for optimal tenderness.