Perfectly cooked venison rack served over sweet and sour peppers. This chef-created recipe is deliciously balanced and beautifully plated.
This rack of venison recipe is sure to win over your guest and their taste buds and it's easy to make. So let us walk you through recreating this tasty dish.
Venison is a great red meat option that is high in protein, low in fat and packed with vitamins and minerals. When cooked right a rack of venison has superb tenderness and delicate flavor.
The rib rack is one of the most prized venison cuts, an elegant cut of meat that is perfect for a special occasion.
For this recipe, we used delicious New Zealand Venison. We are fortunate here to have a range of wild game meats that enjoy grazing on the fresh pastures of New Zealand.
Our recipe focuses on using fresh produce. So other than the venison rack all the ingredients should be easily found in your local supermarket.
- Venison rib rack - Frenched
For the venison rub -
- Oil - your preferred non flavour cooking oil
- Cumin powder
- Coriander powder
- Salt and pepper
For the sweet and sour pepper-
- Red onion
- Large peppers / capsicum
- White sugar
- Red wine vinegar - Use good quality red wine vinegar, this make a big difference to the flavour.
- Fresh parsley
- Chimichurri sauce - store bought or homemade
See recipe card for quantities.
How to cook venison rack
The venison rub - mix the cumin and coriander powder with a good grind of salt and black pepper. Then combine the spices with 3 tablespoons of oil. Rub this mix all over your rack of venison and set aside.
Grill the venison racks - Preheat your BBQ to a high heat. For a good sear place the venison rack meat side down on the grill first then turn over. We recommend a medium-rare cook for venison racks, which is an internal meat temperature of 54°C/ 130°F.
Once cooked remove and cover with tin foil. Allow to rest for 10 minutes.
How to make sweet and sour peppers
Rub 2 tablespoons of oil and salt and pepper on the peppers. Then char each side of the pepper on the bbq over a high heat.
Place the well charred peppers in a large bowl and cover it with plastic wrap. Let cool at room temperature for 30 minutes.
Once cooled, cut the peppers in half, remove the seeds and peel off the charred skin. Then slice the remaining flesh into strips.
Heat a medium-size saucepan over medium heat and add a little oil. Then add the sliced red onion and a grind of salt until the onions are soft. Add the sliced garlic and cook for a few more minutes. Stir in the sugar and red wine vinegar then add the sliced peppers. Mix all the ingredients well, take off the heat and allow to cook a little. Add the chopped parsley, check the seasoning and adjust if required.
- Slice the rested venison rack between each bone to create bone-in venison chops.
- Arrange the sweet and sour pepper on a large plate and place the venison rib chops on top.
- Season the meat with a pinch of sea salt and add some dollops of fresh chimichurri sauce over the dish.
If you don't have access to venison racks you could substitute them in this recipe for:
- lamb racks
- lamb back straps
- salmon fillets
- pork loin chops.
Just adjust your cooking time and temperature depending on your meat and cut selection.
Alternative cooking method
This recipe can also be cooked in the oven. Perfect for whipping this dish up over winter or just on those days when you don't want to fire up the bbq.
Start by sealing the meat in a hot pan on the stovetop. Then place the meat onto a tray and roast whole in a preheated fan oven at 200 °C / 390 °F until you have the desired internal temperature. We highly recommend using an instant-read thermometer to achieve the perfect cook.
- Frenched venison rib rack is a classic preparation. And simply means striping the fat, tendons and meat from the bones of the rack for a neater aesthetic. You can also ask your butcher to do this step for you.
- For a cleaner finish, you can wrap the rib bones in foil, to prevent them from burning during the cooking process.
- We can't say it enough, resting your meat is essential, make sure you rest your meat in a warm place for the same time it took to cook. This allows the meat to relax after the intense cooking process and lets the juices go back into the meat.
- Take time to get a good char on your peppers, this will help develop the sweet flavour and make them easier to peel.
A gorgeous cut, venison is a lean meat that is not only delicious to eat but also packed with excellent nutritional qualities. What's not to love, enjoy!
Venison Rack With Sweet And Sour Peppers
- 1 kg Venison Rack Frenched
- Canola oil (or your preferred non flavoured cooking oil)
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- Salt and Pepper to Season
Sweet and sour peppers
- 1 Red Onion thinly sliced
- 2 Cloves Garlic thinly sliced
- 3 Large Peppers (Capsicum)
- 2 tablespoon White Sugar
- 4 tablespoon Red Wine Vinegar
- Small Bunch of Fresh Parsley
- Chimichurri sauce
- Mix together the ground cumin, ground coriander, a good grind of salt and pepper, 3 tablespoon of canola oil and rub over the venison racks, set aside.
Sweet and sour peppers
- Preheat the BBQ on high heat, rub 2 tablespoon of oil, salt and pepper over the peppers. Then place the peppers on the bbq until each side is well charred.
- Once the peppers are charred, place into a bowl and cover with cling film for 30 minutes to cool. (Prep the remaining ingredients and grill the venison).
- Once the peppers are cooled. Cut into halves, remove the seeds and peel off the charred skin then slice into strips.
- Heat a medium sized saucepan to medium heat. Add a little oil, the sliced red onion and a grind of salt. Once the onions have softened add the sliced garlic and cook for a couple more minutes.
- Add the sugar and stir through then add the red wine vinegar. Stir through the onions then add the sliced peppers, and mix to combine.
- Allow to cool then add the chopped parsley, check the seasoning, adjust with salt and pepper if needed.
Grill the venison
- Grill the venison racks on the BBQ until they are medium rare (internal temperature of 54 °C / 130 °F). Remove and cover, and allow to rest for at least 10 minutes. (See note below about resting meat)
- Spread the sweet and sour peppers onto a large platter.
- Slice the rested venison racks into cutlets and arrange over the peppers.
- Season the meat with a pinch of sea salt.
- Serve with a fresh chimichurri sauce and enjoy