These hearty chops are ample and satisfying, and just one is a plentiful serving per person. Here, venison’s traditional forest pairing with juniper is combined with other flavourful aromatics, like cloves, allspice, and star anise, to create a subtle and fragrant combination. Venison is a lean, nutritious meat and, because it has less fat than beef, it’s best served medium rare.
Not a hunter?
Don’t worry if you don’t have access to wild venison. While in most jurisdictions, the sale of wild meat is prohibited, farmed venison meat is available at specialty butcher shops and will work equally well in this dish.
This recipe was originally published in the November 2025 issue of alive magazine.
Roasted Venison Rack with Cloves, Juniper, Allspice, and Star Anise
Ingredients
- 12 juniper berries
- 8 whole allspice berries
- 5 whole cloves
- 3 whole star anise
- 4 garlic cloves, chopped
- 1 tsp (5 mL) black pepper
- 1/4 tsp (1 mL) salt
- 1/3 cup (80 mL) + 1 Tbsp (15 mL) extra-virgin olive oil, divided
- 1/2 venison rack, approximately 1 1/4 to 1 1/2 lbs (560 to 680 g)
- 16 whole green onions, top outer layer removed
- 1 Tbsp (15 mL) red wine vinegar
- 1/4 cup (60 mL) finely chopped parsley
Directions
01
Using spice grinder or mortar and pestle, crush juniper berries, allspice, cloves, and star anise. You can also use a clean coffee grinder or small food processor to blitz for a second or two.
02
To sealable glass container large enough to accommodate venison rack, add blended spices, garlic, black pepper, salt, and 1/3 cup (80 mL) olive oil. Lay venison rack into container and rub on to coat all sides. Seal container and refrigerate to marinate for 2 to 3 hours.
03
Half an hour before ready to cook, remove container from refrigerator to bring to room temperature. When ready to cook, remove from marinade and pat dry, being sure to remove any large pieces of garlic.
04
Heat oven to 400 F (200 C).
05
To large cast iron pan, add remaining 1 Tbsp (15 mL) olive oil and heat on stovetop over medium high. When oil begins to shimmer, add venison and sear for a total of about 4 minutes, turning to brown each side evenly. Transfer pan to oven and roast for 17 to 20 minutes. Remove venison to a platter and tent with a bowl. Do not wash out cast iron pan: set it aside. Allow venison to rest for 10 minutes. For medium rare, aim for a temperature of 130 to 135 F (54 to 57 C) before/after resting.
06
Meanwhile, on platter or board, lay parsley out.
07
Just before resting period has elapsed, warm up cast iron pan on medium heat and add green onions. Toss to wilt and add any juices that have accumulated on resting platter. Add red wine vinegar and stir rapidly. Slice venison into chops. Roll edge of each chop in parsley to coat and place on individual plates. Divide green onions among plates.
