ONE POT
If you want to make a dish that’s a showstopper, this is it. It’s the perfect meal for a holiday gathering, celebration, or those days when you just want to feel like a badass chef—and no one will guess just how easy it was to prepare. This recipe is all about the venison and fresh herbs. If you really want to go all out, smoke this rack on the grill.
Prep Time:
20 minutes
Cook Time:
35 minutes
Serves:
6
1 (2½- to 3-pound) rack of venison, frenched if you like (see
Pro Tip
)
Kosher salt
Freshly ground black pepper
¼ cup grapeseed oil or vegetable oil
8 garlic cloves, peeled
¾ cup panko bread crumbs
1 small bunch fresh parsley, large stems removed
¼ cup coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh rosemary
¾ cup grated Parmesan cheese, divided
2 tablespoons whole-grain Dijon mustard
2 pounds baby potatoes, quartered (if medium) or halved (if small)
3 tablespoons olive oil
1.
Preheat the oven to 400°F
2.
Season the venison on both sides with salt and pepper to taste.
3.
Heat the grapeseed or vegetable oil in a large cast-iron skillet over high heat until hot. Sear the venison for 3 to 4 minutes per side. Transfer the rack to a large rimmed baking sheet.
4.
In a food processor, combine the garlic, panko bread crumbs, parsley, chives, rosemary, and ½ cup of the Parmesan. Pulse until the mixture is well combined and finely chopped.
5.
Brush all the sides of the venison rack with the mustard. Press the panko mixture all over the meat to create a thick crust.
6.
Scatter the potatoes on the baking sheet. Drizzle with the olive oil and season with salt and pepper to taste. Use your hands to coat the potatoes with the oil. Position the venison in the center of the potatoes. Roast for 25 minutes or until the internal temperature in the center of the rack reaches 130°F (for rare), or the meat reaches your desired degree of doneness, and the potatoes are tender.
7.
Transfer the rack to a cutting board, and let it rest for 5 to 8 minutes before cutting into chops. Toss the potatoes with the remaining ¼ cup Parmesan and serve.
Pro Tip:
For an elegant presentation, you can french the rack before roasting it. Using a paring knife, carve away the meat and connective tissue between the first few inches of
the lon
g bones.
