Roasted Rack of Venison
45 mins (prep 10, cooking 35)
8 ingredients
4 servings
This is based on a recipe from the book, Venison, Recipes from the Readers of Sports Afield, a book my DH and I purchased recently at LL Beans in Freeport, Maine. Henry Sinkus, its editor says, "Simple and elegant, serve with fresh vegetables and steamed potatoes." Even in Maine this isn't a cheap dish -- we serve it around the holidays.

Categories:  <-60-mins , easy , poultry , main-dish , meat , wild-game , time-to-make ,
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Serving Size (13.77 g)
Servings 4
Amount per Serving
Calories 28.41 Calories from Fat 10.26
% Daily Value *
Total Fat 1.14g 7.0%
Saturated Fat 0.15g 2.99%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 84.61mg 14.1%
Total Carbohydrate 3.13g 4.17%
Dietary Fiber 0.65 g 10.47%
Sugars 0.31 g %
Protein 1.74g 13.94%
Vitamin A 344.39IU% Vitamin C 0.34mg%
Calcium 8.37mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
venison, seasoning salt, white pepper