Rack of Venison

Serves: 16
Total Calories: 32


4 to 6 pounds venison rack (2 pieces)
6 to 8 cloves garlic, sliced
1/4 cup olive oil
1 cup cooking liquid: red wine, beef broth, or water


Heat oil in 14-inch or deep 14-inch DO. Add garlic and sauté. Add racks and seer or brown in the hot oil with garlic, turning frequently, until all sides have been browned. Lift meat out, place rack in bottom of DO, put meat back on the rack. Add vegetables and cooking liquid then cover. Cook for 1 to 1 1/2 hours using 8-10 briquets under the oven and 20-22 briquets on the lid.

Nutritional Facts:

Serves: 16
Total Calories: 32
Calories from Fat: 30

This Rack of Venison recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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