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Rack of Venison with Smashed Potatoes & Garlic Spinach

It’s not everyday you have a rack of venison, so when the opportunity presents itself: do it proper. For this recipe, we leverage the tech of sous vide to ensure perfect, juicy done-ness, searing off in a ripping hot cast iron pan for a crispy blackened crust that leads into the tender, buttery venison. Served up with crispy smashed potatoes and tempered with just-wilted garlicky spinach. This is a meal for the books!


Rack of Venison with Smashed Potatoes & Garlic Spinach

Gustus Vitae
No ratings yet
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4 people


  • Cast iron pan
  • Wok
  • Food vacuum sealer


  • 1 Rack of venison Frenched
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Gustus California Sea Salt
  • 4 cups baby spinach
  • 2 ½ tbsp Gustus Green Goddess Seasoning
  • 4 tbsp Gustus French Onion Seasoning
  • 6 tbsp Gustus New Zealand Lamb & Game BBQ Rub & Seasoning
  • 6 cloves garlic
  • 4 tbsp duck fat
  • 4 tbsp pork fat
  • 2 lbs baby potatoes
  • 2 ½ tbsp Ultra Tex 3, or Wondra
  • 1 ½ tbsp crème fraiche
  • 20 cherry tomatoes
  • 1-1/3 stick unsalted butter
  • basil oil for finishing


  • Preheat a sous vide bath to 130F degrees, and bring a pot of water to a roiling boil.
  • Trim venison rack of any silver skin, and French ribs, if not done already.
  • Rub generously all over with New Zealand Lamb & Game Rub.
  • Vacuum seal the rack with a stick of unsalted butter, and drop in the bath for 2 hours.
  • Boil baby potatoes for about 40 minutes, or until easily pierced with a fork, then strain and reserve.
  • Preheat oven to 400F degrees.
  • In a small foil lined baking tray, toss together the cherry tomatoes, olive oil, and California Sea Salt, then roast for 20minutes, until tomatoes are well browned but not burned. Reserve.
  • In a large bowl, add baby potatoes (with skin on), pork fat, and French Onion Seasoning. Roughly smash together with a potato masher, incorporating the French Onion Seasoning but leaving large chunks of potato unbroken.
  • Using a ring mold, form 4 compact cylinders of potatoes, and pop in the oven for 30 minutes.
  • Rinse and pat dry spinach, and finely minced garlic.
  • Remove rack from bath, pouring liquid into a small sauce-pot on low heat.
  • Whisk in crème fraiche and Ultra Tex, and bring to boil, before reducing to the lowest heat setting. The sauce should be fairly thick and coat the back of a spoon - adjust with more California Sea Salt as desired.
  • Bring a large cast iron pan and a wok up to high heat.
  • Pat dry venison, and add duck fat to each pan.
  • Begin browning garlic in the wok with Green Goddess Seasoning, and sear one side of the venison for about 2 minutes.
  • Add spinach to wok, tossing to incorporate fat and garlic, and cover with a large plate to steam.
  • Flip rack, and add remaining 1/3 stick of butter, basting and cooking for another 2-3 minutes, and tossing spinach until just wilted but not a mush.
  • Remove rack, tent with foil, and rest for 5 minutes.
  • While the rack is resting, plate potatoes and spinach, topping with roasted cherry tomatoes.
  • Give the sauce a final whisk, then spoon onto your plate.
  • Slice venison and plate, drizzling with basil oil if you have some on hand.
  • Admire your handiwork, serve, and devour.


Best if enjoyed immediately, can be kept covered & refrigerated for up to 2 days.
Difficulty: Easy.
Keyword Rack of Venison
Tried this recipe?Let us know how it was!

CREDIT: Gustas Vitae

Want to make this recipe? Pick up the items featured in it:

Gustus Vitae : Veggie Lovers Seasoning Collection

veggie lovers seasoning


Gustus Vitae : East Meets West Seasoning Collection

gourmet sea salt


Gustus Vitae : Pantry Starter Kit | Essential Spices, Seasonings, Salts

spices seasoning salts

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