Rack of Venison with Garlic Button Mushrooms

Greetings Gardener News family. As we continue with the blustery cold days of winter, I long for comfort food – and venison is one of my go to dishes. Venison originally referred to the meat of a game animal but now refers primarily to that of antlered, hoofed species such as elk or deer. The term ‘venison’ can be used to refer to any part of the animal, so long as it is edible.

The state of New Jersey has one of the nation’s longest deer hunting seasons, from mid-September to midFebruary, and a licensed hunter can hunt deer virtually anywhere with a public or private property owner’s permission, unless the land has anti-hunting restrictions.

I like venison in that it is a low fat source of protein that can easily replace beef and pork in many recipes, and is similarly categorized into specific cuts including roast, sirloin, and ribs. Some shy away from venison due to its reputation for being gamey, but there are ways to prepare it in which the strong flavor is diminished.

One of my favorite recipes at this time of year is smoked, and then seared, Rack of Venison. The ingredient list may seem like a long one, but you likely have most of them at the ready. Start with one rack of venison frenched (meaning that the bones have been scraped clean of meat and connective tissue so they stand out from the body of the meat). Gather 2 tsp of smoked paprika, 2 tsp of