Rack of venison with herb crust

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.