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1
Preheat the oven to 400 degrees.
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2
Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature.
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3
Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic.
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4
Gently boil until reduced by half.
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5
Set a roasting pan over medium-high heat and add the butter.
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6
When hot, brown the rack on all sides, then transfer to a plate.
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7
Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon.
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8
Return the rack to the pan, meat-side up.
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9
Add the carrots and onions and season them with salt.
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10
Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes.
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11
Flip venison and continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
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12
Transfer rack to a cutting board and let rest for 10 minutes.
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13
If vegetables are fork-tender, transfer them to a serving platter.
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14
If not, put them in a saucepan.
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15
Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender.
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16
Season sauce to taste with salt and pepper.
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17
Slice the venison and serve with vegetables and sauce.
