Herb Butter:
- 2½ tbsp melted butter
- 1½ tbsp minced garlic
- 2 tsp parsley
- 1 tsp chopped sage
- 1 tsp chopped tarragon
- 1 tsp chopped rosemary
- 1 tsp flakey salt
- ½ tsp juniper berries
- ½ tsp red chili flakes
- Zest of 1 lemon
🔥 Instructions
- Season the rack: Mix all dry spices and rub generously over the venison rack after coating it with oil.
- Smoke low & slow: Preheat smoker to 225°F. Cook venison until internal temp reaches 120°F (about 30 minutes), spritzing every 10 minutes with coffee + Worcestershire mix.
- Sear for crust: Heat grill to 400°F+. Sear each side of the rack for 1–2 minutes.
- Rest & butter: Let the rack rest for 10 minutes. Mix herb butter ingredients and pour over the meat before slicing and serving.
This recipe brings out the best in venison’s lean, earthy flavor while the herb butter adds richness and complexity. You can find the full recipe on .
Want to pair it with something special? Try roasted root vegetables, a red wine reduction, or wild mushroom risotto.
Pages: 1 2
