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 thicken so they won't run out onto the cutting board or plate. The racks 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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