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- Venison T-Bone and French Trimmed Racks | Wild Table
Venison T-Bone and French Trimmed Racks | Wild Table
Indulge in the rich flavors of venison with Mike Robinson’s exquisite reverse seared Venison T-Bone and French Trimmed Rack recipe. The host of Farming the Wild creates a custom rub for the cuts of venison, slow cooks them to perfection in his Traeger, and then reverse sears to create a delightful crust. Serve this alongside creamy polenta, enriched with butter and a blend of cheeses for a truly decadent wild game dining experience.
Ingredients
- Venison T-Bones and French Trimmed Racks
- Beef Stock
- Butter
- Olive Oil
- Traeger Coffee Rub
- Bulb of Garlic
- Salt and Ground Pepper
- Ras El Hanout
- Dried Oregano
- Dijon Mustard
- Wholegrain Mustard
- Red Wine Vinegar
- Tomato Concentrate
- Malt whiskey/Cognac
- Rosemary
Instruction
Prepare a rub for the T-Bones and French Trimmed Rack by combining the following into a small bowl; tbsp of Traeger coffee rub, two cloves of garlic – grated, large pinch of salt, 2 pinches of black pepper, tbsp of rasel hanout, tbsp of dried oregano, tbsp of paprika, 2 tbsp of Dijon mustard and a good splash of red wine vinegar. Add a glug of olive oil to combine into a thick paste.
Wearing gloves massage the rub into both sides of the meat, until generously covered, and then leave to marinate.
Set the Traeger at 125°C/280°F and when at temperature place the venison directly onto the grill. Cook for around 40 minutes before reverse searing in a pan.
Create a sauce by adding 1 ½ pints of concentrated beef stock to a pan, add a tbsp of wholegrain mustard and a tsp of tomato concentrate. Add a splash of Malt Whiskey before reducing slightly.
To reverse sear the venison; combine olive oil and butter in a pan to create a foam and add several cloves of garlic and a few sprigs of rosemary. Place the venison directly into the hot pan to create a crust it should only take a minute or so on each side as the cooking has been done in the Traeger. If you have either Cognac or Whiskey to hand you can pour a splash over and flambé the T-Bones.
Allow the meat to rest for around two minutes before serving. I like to eat this with Polenta which I have added, cream, butter, parsley parmesan, and pecorino cheese to – naughty but very very nice!
Do you know how T-Bone steaks or French Trimmed Racks get their names? The T-shaped bone that runs through the short loin, separates two different cuts: the larger portion is the strip steak (aka New York strip) known for its robust flavor and firm texture and the smaller portion is the tenderloin (aka filet mignon) which is prized for its tenderness and leaner profile. T-Bone steaks offer a balance of flavor and tenderness in a single steak.
French Trimmed Racks are cuts of venison or lamb where the fat and meat are meticulously cleaned and trimmed, leaving the bones exposed for a visually appealing presentation. This technique not only enhances the aesthetics of the dish but also allows a more refined and even cooking process.
Like this recipe for Venison T-Bone and French Trimmed Racks? See more from Mike Robinson:
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