- 1 9-Bone Rack of Venison
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped chestnuts
- 1/2 stick of butter
- 1–2 cups herb stuffing mix
- 3 tablespoons chopped parsley
- salt, pepper, and thyme to taste
Preheat oven to 350 degrees F.
Trim the venison of any visible fat or undesirable trim. With the meat facing up and bones down, starting on the rib side of the rack make a pocket like slit starting along the bone going lengthwise. Be careful to not cut through either end of the rack nor all the way through. Set aside.
Meanwhile sauté the onions, celery and chestnuts in the butter until soft. Add the stuffing mix and stir to mix. Stuffing should be moist and if not add some chicken broth. Season with salt, pepper and thyme to taste. With butcher’s twine tie the roast between the ribs to keep the roast intact while cooking.
Roast the venison at 350 degrees for about 30 minutes or until desired doneness. Remove from the oven and let the meat rest for about 10 minutes. Remove the twine and slice the meat and serve.
Chef Jim Milliman
111 St. Joseph
Sutton’s Bay, MI 49682