Herb-Crusted Venison Crown Roast

“Crown roast” is just an extra fancy name for a bone in backstrap. It’s a bit dramatic and over the top, but it has a ton of visual appeal, and you do eat with your eyes first. I cut a few crown roasts every year and cook them throughout the holiday season. This recipe is extremely simple, and can be applied to any roast, just adjust time and temperature accordingly. 

I start by tying up the bone in the rack on every rib or every other rib. This applies tension to the backstrap and keeps it in a cylinder shape. This is important because the front end of the backstrap is thinner than the back end, and will cook faster if allowed to rest naturally.

Season, sear, brush with egg white (this helps the herbs stick to the meat), cover with fresh winter herbs, and roast.

It’s pretty simple, and takes no time to prep or cook, yet it’s guaranteed to impress.

Herb Crusted Venison Crown Roast Recipe

Servings: around 4

Prep time: 15 minutes

Cook time: 30-45 minutes

Ingredients:

1 bone in rack of venison, frenched, tied

Handful of fresh thyme, minced

Handful of fresh rosemary, minced

1 egg white, beaten

Method:

Preheat the oven to 350F. 

Preheat a heavy bottomed pan to high heat.

Season the rack with salt and pepper, and sear on all sides in a heavy bottomed pan. Remove from the pan and allow to cool for a minute or two.

Brush the rack with beaten egg white (try to not get any on the bones) and cover with minced herbs. Tie the rack into a circle (crown) with the rib bones arching outwards. Place back in the heavy bottomed pan and roast for 15-30 minutes until the internal temperature is 115-120F.

Remove from the oven, and remove the rack from the pan. Allow it to rest for 10-15 minutes. Internal temperature should rest up to 125-130F for a solid medium rare.

Cut the twine, carve, and serve.

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