Venison Rack with Herb Butter
Easy venison rack with flavorful herb butter, smoked paprika seasoning, and a tender juicy finish perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Smoking & Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 frenched rack of venison
2 teaspoons smoked paprika
2 teaspoons brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Canola oil
6 ounces coffee
1½ tablespoons Worcestershire sauce
2½ tablespoons melted butter
1½ tablespoons minced garlic
2 teaspoons chopped parsley
1 teaspoon chopped sage
1 teaspoon chopped tarragon
1 teaspoon chopped rosemary
1 teaspoon flaky salt
1/2 teaspoon chopped juniper berries
1/2 teaspoon red chili flakes
1 lemon, juiced and zested
Instructions
Coat the venison rack lightly with canola oil.
In a small bowl, mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, oregano, thyme, and cayenne. Season the venison thoroughly on all sides.
Preheat the smoker to 225°F for indirect cooking.
Place the venison rack in the smoker and cook until the internal temperature reaches 120°F, about 30 minutes.
Combine the coffee and Worcestershire sauce in a spray bottle or bowl. Spritz the venison every 10 minutes while smoking to keep it moist and flavorful.
Just before the venison finishes smoking, preheat a grill or fire to high heat, around 400°F or higher.
Remove the venison from the smoker and sear each side for 1–2 minutes to develop a crust.
Transfer the venison to a cutting board and let it rest for 10 minutes.
While the meat rests, combine melted butter, garlic, parsley, sage, tarragon, rosemary, flaky salt, juniper berries, red chili flakes, lemon juice, and lemon zest in a bowl.
Slice the venison rack between the bones and spoon the herb butter generously over the top before serving.
Notes
Use a meat thermometer to avoid overcooking venison, as it is best served medium-rare. Fresh herbs will provide the best flavor in the herb butter. Resting the meat before slicing helps keep it juicy and tender.
Find it online: https://allrecipesmade.com/venison-rack-with-herb-butter/
