Balsamic Glazed Rack Of Venison – a delicious recipe with Ingredients, canola oil, u00bc, olive oil, ketchup, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teshtmloon salt.
2
2. Preheat the oven to 450u00b0F. In a nonreactive oven proof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1-1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125u00b0F. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
130
kcal
Calories
11
g
Fat
7
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Ingredients:, 2 1-1/4 pound Venison racks, 4 chops each, 1 tablespoon canola oil, Glaze:, and more.
Yes, Balsamic Glazed Rack Of Venison falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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