Because venison can dry out during cooking, a little water is added to the roasting pan to help keep the meat moist.
The rack chops come frenched, with rib bones neatly trimmed. They are available at some Balducci's and Whole Foods Markets.
Serve with steamed green vegetables and roasted yams.
- 1 cup plain nonfat yogurt
- 1 1/2 teaspoons kosher salt, plus additional for seasoning the chops
- 2 tablespoons finely chopped rosemary leaves (may substitute oregano, thyme or flat-leaf parsley)
- 4 medium cloves garlic, minced
- 4 (4 to 5 ounces each) venison rack chops, about 1 inch thick
- Freshly ground black pepper
- 2 teaspoons vegetable oil
- Water, for the roasting pan
Combine the yogurt, salt, rosemary and garlic in a large resealable plastic food storage bag. Add the venison chops and seal; massage them through the bag until well coated. Marinate at room temperature for 1 to 2 hours or in the refrigerator for up to 12 hours.
When ready to cook, preheat the oven to 400 degrees. Have ready a large roasting pan. Pat the chops dry on both sides to remove any excess marinade. Season on both sides with salt and pepper to taste.
Heat a few teaspoons of vegetable oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat until the oil shimmers. Add the chops and sear for 1 to 2 minutes on one side, then turn over and sear for 2 minutes on the second side. Transfer to the roasting pan. When all the chops have been seared, add a few tablespoons of water to the pan and roast on the top oven rack for 4 minutes on each side (medium-rare) or to the desired doneness. Let rest for 5 minutes before serving.
Adapted from chef Peter Gordon and First Light Foods Limited of Hastings, New Zealand.
Tested by Bonnie S. Benwick.
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