It’s the entertaining season! Seared Rack of Venison is a holiday dish and one that you can create in just minutes. Invite your guests to gather around for the preparation and the serving of this very festive dish and have them be part of the cheer during this holiday season!
Tip : I have found that venison is readily available at most butchers and some ethnic independent grocers around the holidays. I am lucky enough to have both of these available in our neighborhood and so venison is a seasonal favorite in our house.
Ingredients
- 2 8 oz slices from a rack of venison
- kosher salt and ground black pepper
- 3 tbsp unsalted butter
- 1 recipe Port Wine Sauce
Garnish
- 1 whole blood orange peeled and sliced
- 1-2 sprigs baby arugula
Instructions
- Gather all ingredients before starting the recipe.
- Season rack with kosher salt and ground black pepper on all sides for at least one hour before cooking and leave at room temperature.
- Peel and slice 1 whole blood orange and set aside until ready to plate.
- Heat a large skillet over medium high heat for 1-2 minutes, add 1 tablespoon of butter. When the butter is sizzling, add the venison.
- Sear each side for 2-3 minutes.
- Add the remaining 2 tablespoons of butter to the hot pan with the venison, and baste the venison for 5-6 minutes with the hot butter.
- Remove venison to a cutting board and allow it to rest for 5-10 minutes.
- Slice each rack in half, remove the loin from one bone and place the slices on a serving plate.
- Drizzle port wine sauce on top and around the venison and garnish with orange slices and baby arugula.
