Roasted Rack of Venison


  • ½ cup(s) dry red wine
  • 2 tablespoon(s) chopped fresh sage or rosemary (or 2 teaspoons dried, crumbled)
  • freshly ground black pepper, to taste
  • 1 8 - 9 rib rack of venison, Frenched or left natural
  • 3 tablespoon(s) olive oil, divided
  • 1 tablespoon(s) soy sauce
  • 2 clove(s) garlic, pressed or mashed

Remove fat and silverskin from the meat. If the butcher has not already done so, cut or saw through the chine bone (backbone) between every other rib so the rack can be carved into serving portions when cooked. Combine wine, 2 tablespoons olive oil, soy sauce, pepper, garlic, and 1 tablespoon ch...

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