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Coffee-Glazed Roast Venison Rack

Venison Rack
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  • Venison meets a deep smoky sweetness that plays beautifully with venisons natural flavour.

Ingredients

Roast Venison Rack

  • 1 First Light Venison Rack 

Coffee-Glaze
    • 60ml strong coffee (double espresso or very strong brewed coffee) 
    • 2 tbsp pure maple syrup 
    • 2 tsp red wine vinegar or balsamic vinegar 
    • 2 tbsp bourbon 
    • 1 tsp soy sauce 
    • 2 tsp brown sugar 
    • Small knob of butter 

 

Cooking Method

  1. Take the venison out of the fridge 30-45 minutes before cooking, to reach room temperature. 
  2. Preheat oven to 200°C/395°F. 
  3. In a small saucepan, combine coffee, maple syrup, vinegar, bourbon, soy sauce and brown sugar. Simmer gently over medium-low heat for 5-8 minutes, until slightly thickened and syrupy. 
  4. Off the heat, whisk in the butter. Keep warm until ready to brush on the venison. 
  5. Pat venison dry and season generously with salt and pepper. 
  6. Heat a little oil in a skillet or frying pan over high heat. Sear the rack for 1-1.5 minutes per side, including the ends, until golden brown all over. 
  7. Transfer rack to the oven and roast for 12-18 minutes, or until the internal temperature reaches 50-52°C/122-125°F for medium-rare. Brush some glaze over the rack in the last 3-4 minutes of roasting. 
  8. Remove from the oven and rest the meat for minutes, before glazing again all over. 
  9. Slice rack into individual chops, and serve with sides of choice and extra glaze for drizzling.