Rack of Venison with Red Currant Sauce

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Rack of Venison with Red Currant Sauce is a sophisticated and flavorful dish that pairs the tender and lean meat of venison with a tangy and sweet red currant sauce. This recipe highlights the rich, gamey flavors of venison and complements it with a luscious sauce made from red currant jelly, red wine, and aromatics. Here’s how to prepare Rack of Venison with Red Currant Sauce to impress your guests or enjoy a special meal at home.


For the Rack of Venison:

  • 2 racks of venison (about 1 1/2 pounds each), trimmed and frenched
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves

For the Red Currant Sauce:

  • 1 cup red currant jelly
  • 1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1/2 cup beef or venison broth
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste

For Serving:

  • Fresh rosemary sprigs, for garnish
  • Mashed potatoes or roasted vegetables, for serving


1. Prepare the Rack of Venison:

  1. Preheat your oven to 400°F (200°C).
  2. Season the racks of venison generously with salt and freshly ground black pepper on both sides.
  3. In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat.
  4. Add the minced garlic, chopped fresh rosemary, and fresh thyme leaves to the skillet. Sauté for 1-2 minutes until fragrant.
  5. Place the seasoned racks of venison in the skillet, fat side down, and sear for 2-3 minutes until golden brown. Turn the racks over and sear the other side for an additional 2-3 minutes.

2. Roast the Venison:

  1. Transfer the skillet or roasting pan to the preheated oven.
  2. Roast the racks of venison for 15-20 minutes, or until a meat thermometer inserted into the thickest part registers 125°F (medium rare) to 135°F (medium), depending on your preference.
  3. Remove the venison from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 10 minutes before slicing.

3. Make the Red Currant Sauce:

  1. While the venison is resting, place the skillet back on the stovetop over medium heat (if not using the same skillet, transfer the drippings and aromatics to a saucepan).
  2. Add red currant jelly, dry red wine, and beef or venison broth to the skillet. Bring to a simmer, stirring occasionally, until the jelly has melted and the sauce has slightly thickened, about 5-7 minutes.
  3. Stir in unsalted butter until melted and incorporated into the sauce. Season with salt and freshly ground black pepper to taste.

4. Serve:

  1. Slice the rested racks of venison into individual chops.
  2. Arrange the venison chops on serving plates and drizzle with the red currant sauce.
  3. Garnish with fresh rosemary sprigs.

5. Optional Serving Suggestions:

  • Serve Rack of Venison with Red Currant Sauce with mashed potatoes or roasted vegetables on the side to complement the rich flavors of the dish.
  • Pair with a full-bodied red wine such as Syrah or Cabernet Sauvignon to enhance the flavors of the venison and red currant sauce.

6. Tips:

  • For best results, use a meat thermometer to ensure the venison is cooked to your desired doneness.
  • If you prefer a smoother sauce, strain it through a fine mesh sieve before serving.
  • Leftover venison and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.


Rack of Venison with Red Currant Sauce is an elegant and flavorful dish that showcases the natural richness of venison complemented by a tangy and sweet red currant sauce. This recipe allows you to create a gourmet dining experience at home with tender venison racks cooked to perfection and a luxurious sauce that elevates the dish. Treat yourself and your guests to the exquisite flavors of Rack of Venison with Red Currant Sauce for a memorable meal.

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Written by Robert Zelesky

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