Stuffed Venison Racks · Ingredient Wild

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option while crushed crackers can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a dairy-free option, while cheddar is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a healthier alternative, and using seasoned water can save costs.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat content, while pork belly may be more affordable.

Trim the venison racks by removing excess fat, sinew, and silver skin using a long sharp blade at a 20-40 degree angle.

Fillet off any extra meat left on the silver skin to avoid wasting meat.

Square off the edges of the venison racks for a cleaner presentation.

Use a dull knife to cleanly work around the bones, pulling the meat off without cutting too deep.

Use rose pruners to cut the bones cleanly without breaking them.

Remove any large chunks of fat from the meat to avoid negative flavors.

Create a cavity in the venison racks by poking a thin fillet blade through the meat until it comes out the other side.

Prepare the stuffing by combining about 1.5 cups of smoked white onion, 1.5 cups of smoked red onion, 4 bulbs of smoked garlic, and 4 sprigs of rosemary and thyme in a bowl.

Add a little olive oil to the mixture to help meld the flavors together.

Transfer the stuffing mixture into a Ziploc bag, squeezing out as much air as possible before cutting off the tip for piping.

Stuff the mixture into the cavity of the venison racks using the Ziploc bag.

Grill the stuffed venison racks over a hot fire until cooked to desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens