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The rack of venison is one of the most prized venison cuts because
it is flavorful, tender, and bone-in for a more elegant presentation.
These racks are sold Frenched, meaning that the bones have been
scraped clean of meat & connective tissue so they stand out from the body
of the meat. The result is a gorgeous cut that can be roasted whole or easily
sliced into bone-in venison chops for searing or grilling.
If the rib bones start to darken too much while roasting, you can
wrap them in foil to help insulate them.
Applications: Roast Whole or as Portions, or Slice into Bone-In
Chops.
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