Size:	Four 8-rib racks (Approx. 10lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Frenched, Frozen
Origin:	New Zealand

Venison racks are one of the most desirable and elegant cuts because of their combination of tender meat and a beautiful appearance on the plate.  These racks have been pre-frenched for your convenience (the bones have been cleaned of connective tissue for a better presentation).

Venison is lean, naturally tender and darker than beef with a robust game flavor.  These racks can either be roasted and served whole or sliced into individual bone-in venison chops.

Of all farmed venison, New Zealand venison is particularly prized because that country’s deer farms adhere to exceptionally high standards of husbandry.

Store venison racks in your freezer until you're ready to use them, then thaw only as many as you need.

For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with fresh mushrooms, sweet potatoes, juniper berries, thyme, rosemary and red wine. Sweet potatoes, polenta, and risotto make good starch pairings.

How to Brine Meat - To impart additional flavor and help keep venison moist, it can be brined prior to cooking.

It is important not to overcook venison; because it is so low in fat, it can turn tough and rubbery. Most chefs prefer to serve it either rare or medium-rare.

To roast venison racks whole, first sear them in an oven-safe pan over high heat until a golden brown crust is formed.  Then move the pan to a 450 degree oven and roast to just a few degrees below your desired internal temperature.

Once the racks have cooked, transfer them to a plate and cover them with foil to rest for 5-8 minutes before slicing or serving.  This allows their juices to redistribute.  They will continue to “carry over cook” the last few degrees during the rest.

Recommended Internal Cooking Temperatures:*
Rare                 104°
Medium Rare     111°
Medium             129°

Rack Recipes & Techniques

*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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