Roasted Rack of Venison with Garlic and Herbs |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/3 cups chopped fresh Italian parsley | 2/3 cup chopped fresh sage | 2/3 cup chopped fresh rosemary |
| 2/3 cup olive oil | 12 large garlic cloves, minced | 4 1-1/3 pound racks of venison (about 4 ribs each), frenched (trimmed between bones) |
| 1 | Mix first 5 ingredients in medium bowl. Sprinkle venison with salt and pepper. Coat each rack with herb mixture, pressing to adhere. Arrange venison on large rimmed baking sheet. |
| 2 | Preheat oven to 425 F. Roast venison uncovered until meat thermometer inserted into center registers 125 F for medium-rare, about 30 minutes. Remove venison from oven. Tent loosely with foil; let stand 15 minutes. Cut racks between ribs into individual chops and serve. |