Note: This is a random mass product listed on its catch-weight. The product will be invoiced on its issued weight.

Cut from the saddle, the rack is one of the most prized venison cuts because it is flavorful, tender, and bone-in for a more elegant presentation.

These racks are sold Frenched, meaning that the bones have been scraped clean of meat & connective tissue so they stand out from the body of the meat.

The result is a gorgeous cut that can be roasted whole or easily sliced into bone-in venison chops for searing or grilling.

Applications:

Roast Whole or as Portions, or Slice into Bone-In Chops.

Guidelines: The Frenched rack is the king of the cuts on a red deer, cook it as you would a lamb rack and serve with a gentle sauce. Remember Venison’s great friends are earthy like mushrooms and sweet like blueberries.

Tips: If the rib bones start to darken too much while roasting, you can wrap them in foil to help insulate them.

Images are for representational purposes only. The actual product may vary in appearance and content from what is displayed here.

21GourmetStreet.com assumes no liability and cannot guarantee the accuracy of the product information (availability, price, packing, and other details) provided here at all times. Feel free to check-in with us prior to placing your order(s).

Alternatively, we will inform you of any variations once we receive your order(s).