Venison Rack Chops

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Because venison tin adust retired during cooking, a small h2o is added to the roasting cookware to assistance support the nutrient moist.

The rack chops travel frenched, with rib bones neatly trimmed. They are disposable astatine immoderate Balducci's and Whole Foods Markets.

Serve with steamed greenish vegetables and roasted yams.

Adapted from cook Peter Gordon and First Light Foods Limited of Hastings, New Zealand.

Ingredients

1 cupful plain nonfat yogurt
1 1/2 teaspoons kosher salt, positive further for seasoning the chops
2 tablespoons finely chopped rosemary leaves (may substitute oregano, thyme oregon flat-leaf parsley)
4 mean cloves garlic, minced
4 (4 to 5 ounces each) venison rack chops, astir 1 inch thick
Freshly crushed achromatic pepper
2 teaspoons rootlike oil
Water, for the roasting pan

Nutritional Facts

Per serving

Calories
219
Fat
9 g
Saturated Fat
2 g
Sodium
577 mg
Cholesterol
83 mg
Protein
32 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook Peter Gordon and First Light Foods Limited of Hastings, New Zealand.

Tested by Bonnie S. Benwick.

Published March 12, 2026

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