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Venison Rack with Wild Herb Butter
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5 from 6 votes

Venison Rack with Herb Butter

Venison Rack with Wild Herb Butter for something unique. Low and slow is the perfect game for a smoker, so that’s exactly what we did!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 1 Rack of Venison frenched
  • 2 tsp of Smoked Paprika
  • 2 tsp of Brown Sugar
  • 2 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder
  • 1 tsp of Dried Oregano
  • 1 tsp of Dried Thyme
  • 1/2 tsp of Cayenne
  • Canola Oil


  • 6 oz of Coffee
  • 1.5 tbsp of Worcestershire

Wild Herb Butter:

  • 2.5 tbsp of Melted Butter
  • 1.5 tbsp of Minced Garlic
  • 2 tsp of Chopped Parsley
  • 1 tsp of Chopped Sage
  • 1 tsp of Chopped Tarragon
  • 1 tsp of Chopped Rosemary
  • 1 tsp of Flakey Salt
  • 1/2 tsp of Juniper Berries chopped
  • 1/2 tsp of Red Chili Flakes
  • 1 Lemon juiced & zested


  • Lather your venison rack with canola oil and mix the seasoning in a bowl. Season thoroughly on all sides, then set aside until ready to use.
  • Preheat your smoker to 225F indirect cooking.
  • Add the rack of venison to the smoker and cook until it reaches 120F internal (about 30 minutes). Mix the coffee & worcestershire, then spritz the rack of venison every 10 minutes until done.
  • Right before the venison is done, preheat a high heat fire (400F+) with a grill. Pull the venison off the smoker and sear off each side for 1-2 minutes. When done, pull the venison and let it rest for 10 minutes.
  • As the venison rests, mix together the wild herb butter in a bowl.
  • When the venison is done, pour the butter over the top, slice, serve and enjoy!