Wayne Gisslen

Loin or Rack of Venison Grand Veneur

Preparation info
  • portions:

    8

    portion size: ¼ loin or rack (2 chops)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Trim the venison, removing all silverskin. Because venison is very lean, there will be very little fat to remove.
  2. Marinate the venison for 2 days, using enough marinade to cover the meat completely. (The quantity indicated is approximate.)
  3. Cut the fatback into thin sheets on a slicing machine. Bard the venison by covering the meat with the sheets of f

Per serving: Calories, 990; Protein, 67 g; Fat, 65 g (60% cal.); Cholesterol, 345 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.