Rack of Venison with Blueberry Thyme Sauce
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Resting Time
10 mins
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Total Time
55 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
American
Rack of Venison with Blueberry Thyme Sauce
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This beautiful cut of meat is elevated with a smooth and luxurious blueberry thyme sauce, showcasing one of the most prized venison cuts.
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Ingredients
Rack of Venison:
- 1 rack of venison (8 bones, 1-2 lb)
- salt and pepper, to taste
- 1 tablespoon pork lard (or other cooking fat)
- 1 tablespoon salted butter
- 2 thyme sprigs
- 2 cloves garlic, smashed
Blueberry Thyme Sauce:
- ½ tablespoon salted butter
- 1 tablespoon shallots, finely diced
- 2 teaspoon fresh thyme, finely chopped
- ½ cup red wine
- 1 tablespoon balsamic vinegar
- 1 cup fresh blueberries
- salt and pepper, to taste
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Instructions
Rack of Venison:
- Preheat oven to 400°F.
- Pat the rack of venison dry with paper towels.
- Season all over with salt and pepper.
- Heat a large cast iron pan over 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.
- Add 1 tablespoon of butter, thyme sprigs, and garlic cloves to the pan. Spoon the melted butter over the rack of venison.
- Place the pan with the venison in the 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.
- Remove the venison to a cutting board or plate. Drizzle the melted butter from the pan over the venison. Let it rest while you prepare the sauce.
Blueberry Thyme Sauce:
- Turn the heat down to medium. Add butter to the pan and swirl to coat the pan. Add in shallots and thyme. Cook for 1-2 minutes or until shallots are starting to soften and the thyme is fragrant.
- Add in red wine and balsamic vinegar to deglaze the pan. Bring to a simmer and season with salt and pepper. Stir to combine, then add in the blueberries. Gently squish the blueberries while they're cooking. Simmer for 7-10 minutes or until sauce is reduced by half, stirring frequently.
- 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. Remove the sauce from the pan immediately or it will continue to reduce.
Serving:
- Slice the venison along the bones to cut the rack into individual chops. Drizzle with blueberry thyme sauce or serve it on the side. Enjoy!
Equipments used:
Notes
- This recipe can be used with a boneless backstrap, but the cooking time will need to be adjusted. The closest substitute is a rack of lamb.
- Fresh blueberries are used in this recipe. But, you can use frozen blueberries or other berries as well.
- Rosemary, sage, or your favorite fresh herbs can be substituted for thyme.
- Pork lard is my cooking fat of choice for venison. But, you can use olive oil or another high-temperature cooking oil if you prefer.
- A cast iron pan is the perfect pan for this recipe because it can go from stovetop to oven easily. You can also use a roasting pan if you prefer. But, the venison will need to be seared in another pan beforehand.
- A digital Instant-read thermometer is a great tool to help ensure properly cooked meat. It's an essential tool for this recipe!
- A fine mesh strainer is essential for making a silky smooth pan sauce. It removes all the seeds and skins from the blueberries and other chunky sauce ingredients for a better dining experience.
- Unlike a rack of lamb or prime rib, venison doesn't have a lot of fat. Basting the rack with butter during the cooking process helps give it some extra richness that you may be missing.
- The blueberry sauce is also delicious with any type of steak and meaty fish like salmon. You can cook your steak or fish in a cast iron pan, then follow the same instructions for the sauce.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
8g
(3%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
111mg
(37%)
Sodium
240mg
(10%)
Potassium
456mg
(13%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
223IU
(4%)
Vitamin C
7mg
(8%)
Calcium
22mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 111mg | 37% |
| Sodium | 240mg | 10% |
| Potassium | 456mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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