Wild Table with Savage Arms: Venison T-Bone & French Trimmed Racks

Indulge in the rich flavors of venison with Mike Robinson’s exquisite reverse seared Venison T-Bone and French Trimmed Rack recipe.

by
posted on April 11, 2024

Everyone loves T-bone steaks, but not everyone has tried them prepared this way! In this episode of Wild Table with Savage Arms, chef Mike Robinson teaches you how to create a venison T-bone meal that will spoil you and your guests for beef from here on out. 

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

Instructions

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 whole-grain 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 whisky to hand, you can pour a splash over and flambé the T-Bones.) Allow the meat to rest for around two minutes before serving.

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