A rack of venison is a spectacular piece of meat to put on the table. Together with this herb crust, you serve something that every lover of game can undoubtedly appreciate. You get 9 to 10 cutlets from a whole rack, which should be enough for four people.
Before applying the herb crust, cut the silverskin from the meat. This silverskin keeps the herbs from sticking to the meat. It will also hold back the flavour of the spices.
You remove the silverskin with a sharp, flexible knife that you keep parallel to the meat. If you slightly lift the silverskin, you can let the knife slide along with it, so you don’t remove too much meat.
After that, you sprinkle the meat with salt and pepper. If you put the rack uncovered in the fridge for 45 minutes, the salt will soak into the meat and season it perfectly. After 45 minutes, brush the meat with honey and mustard. Then you press the herbs into the mustard, so you end up with a thick layer of herbs. Let the rack sit on the counter while you light the barbecue.
We indirectly cook the rack with the bones down. The bones provide extra protection against the direct heat that you will have. If the rack is still too close to the heat, you could make a shield from a double-folded sheet of aluminium foil.
This is our venison rack with herb crust. A rack is a luxurious dish to put on the table but easy to make. Are you going to make this deer rack? Let us know in the comments below. Or better! Tag @bbq.heroes so we can see what you made.
- Rack of venison
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp mustard
- 2 tbsp honey
- 15 grams fresh parsley
- 15 grams of fresh rosemary
- 15 grams fresh thyme
- 2 cloves of garlic
- Cut the skin off the meat and sprinkle with salt and pepper. Let it marinate in the fridge for 45 minutes.
- Chop the fresh herbs and garlic cloves very finely. Mix the mustard and honey.
- Coat the rack with the mustard/honey mix. Sprinkle the herbs and garlic over the meat and press down well.
- Prepare a barbecue with an indirect temperature of 200ºC (392F). Place the rack bone side down on the grid.
- Insert a thermometer into the meat and close the lid. Cook the venison to 55ºC (131F).
- Remove the venison rack from the grill and let it rest for 15 minutes before slicing into cutlets.