Elevate your summer barbecues by cooking a venison rack – your guests will thank you for it! Follow our tips and tricks to cook it just right.
Did you know that New Zealand farm raised venison is low in fat whilst high in protein, minerals and vitamins (particularly iron, vitamin B12 and niacin)? Venison is higher in iron than beef and lamb, and lower in fat than skinless chicken. Delicious and nutritious!
- New Zealand farm raised venison rack
- Your favourite seasonings or barbecue rub
- Salt and pepper
Our tips and tricks:
- Buy fresh New Zealand farm raised venison for the best quality and flavour.
- Bring your venison rack to room temperature to temper the meat before barbecuing. Remove the rack from packaging and blot dry with a paper towel, then leave to temper for at least 10 minutes.
- Clean the grill. After the barbeque has warmed up for 5-10 minutes, use a wire brush or polypad to give it a good clean. Afterwards, spray the barbecue grill with rice bran oil spray.
- Season the venison just before you cook it, otherwise the meat will dry out.
- Oil the meat then liberally season the venison with your favourite seasoning, or just use salt and pepper. Remember to rub the seasoning all over the venison rack for a full flavour punch.
- Make sure your barbecue is good and hot to sear the venison. You should hear a sizzle when it touches the grill.
- Use tongs to handle the ribs, so you don’t pierce the meat and lose all the yummy juices.
- Sear the ribs for 5 minutes each side, then grill for another 10 minutes on lower heat (cooking a total of 15-22 minutes, depending on the size).
- You can use a meat thermometer to check when the ribs are ready. The core temperature should be 52°.
- After cooking, cover the venison and rest for 5-10 minutes before carving into chops and serving to your lucky guests.