When it comes to premium red meat, venison offers something truly special. It’s supremely lean, packed with protein, iron, and essential vitamins. It’s a unique alternative to traditional options like beef or lamb.
Raised on wide, open New Zealand farms, our venison has a buttery-soft texture and mellow, herbaceous sweetness. It brings both elegance and versatility to your table. Venison makes it easy to create impressive, crowd-pleasing meals, whether for a dinner party or a casual weekend cook-up. Follow these simple ideas for preparing and cooking venison and get ready for a meal everyone will remember.
Introducing the Venison Frenched Rack
An impressive centerpiece cut, our grass-fed and pasture-raised New Zealand Venison Frenched Rack is beautifully trimmed with the rib bones exposed for a sleek presentation. With its delicate texture and unique flavor, it’s ideal for searing, roasting, or even cooking on the grill. Each rack includes 10 ribs and weighs between 3.3 - 3.7 lbs, perfect for around 5-7 servings.
Venison Cooking Temperatures: Rare to Medium-Rare
Venison is naturally lean, which means it cooks quickly and can become dry if overdone. For a tender, juicy result, we recommend you serve your venison rare (120–130°F) to medium-rare (130–140°F). Use a thermometer for the best result.
How to Prepare Venison Frenched Rack:
• Bloom the meat: Remove from packaging, and let the rack rest outside the fridge for 20–30 minutes before cooking to bring it to room temperature. This ensures even cooking.
• Trim (optional): For extra tenderness, you can trim off the thin silverskin.
• Pat dry: Use a paper towel to remove any moisture; this helps to achieve a great sear.
• Season simply: Just a touch of olive oil, salt, and freshly cracked pepper will do to enhance the natural flavors. Or for extra flavor, you could add crushed garlic, rosemary, or thyme.
How to Cook your Venison Frenched Rack:
• Sear/roast method: Preheat your oven to 400°F. Sear the rack in a hot oven-proof pan until browned (about 2–3 minutes each side). Transfer to the oven and roast for 20 minutes for medium-rare, or about 12-15 minutes if cooking in two portions. Adjust the time as needed until your desired internal temperature is reached.
*Note: This is a relatively long cut of meat, so if your pan isn’t large enough, it may be easier to divide it into two portions before cooking.
• Grill method: Sear the rack on the grill directly over high heat, then move to indirect heat. Close the lid and cook for 12–15 minutes until medium-rare. If your grill runs hot, check the temperature at 10 minutes to avoid overcooking.
• Portion and cook as cutlets: Alternatively, the Venison Frenched Rack can be sliced into individual ribs or cutlets, ideal for quick searing or grilling when you want elegant flavor in less time.
• Rest the meat: Remove from heat, tent loosely with foil and rest for 5 minutes to lock in juices. Slice against the grain for maximum tenderness.
Serving suggestions for Venison Rack:
Pair with earthy sides like roasted beetroot, parsnip mash, or charred broccolini. A red wine reduction or berry glaze (think blackcurrant or cherry) complements the natural sweetness of the meat. Crusty bread or sweet potato fries make it a meal to remember!
Restaurant-Quality Venison at Home
Venison isn’t just for restaurants. With these tips, it’s easy to master at home! The show-stopping Frenched Rack cut is premium, flavorful, and surprisingly easy to cook. Give it a go next time you’re looking to impress, or treat yourself to something a little special - no occasion needed! Order now and make your next meal one to remember with our Pasture-Raised Venison Frenched Rack.
