Grilled Venison Rack With Honey Brown Lager Raspberry Sauce

Name: Grilled Venison Rack With Honey Brown Lager Raspberry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-8 serving(s)
Ingredients: 2 tablespoons garlic, chopped; 2 tablespoons black pepper, coarsely ground; 1 tablespoon thyme, chopped; 2 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons raspberry vinegar; 1 (8 ounce) bottle honey brown lager beer; 3 lbs venison (racks frenched); 1/4 cup honey brown lager beer; 1/2 cup gourmet style barbecue sauce; 1 pint fresh raspberry; 1/2 cup honey; 3 tablespoons raspberry vinegar

Submitted by CountryLady

"I haven't tried this recipe yet - I'm saving it here for the day a hunter friend brings me some "wild" meat - or I splurge by purchasing some farm-raised game at Black Angus. This recipe is a favourite of Ted Reader "King of the Q"! Timing doesn't include 2 hours to marinate."

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Ready In:: 25mins
Ingredients:: 13
Serves:: 4-8

ingredients

2 tablespoons garlic, chopped
2 tablespoons black pepper, coarsely ground
1 tablespoon thyme, chopped
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons raspberry vinegar
1 (8 ounce) bottle honey brown lager beer
3 lbs venison (racks frenched)
BASTING SAUCE
¹⁄₄ cup honey brown lager beer
¹⁄₂ cup gourmet style barbecue sauce
1 pint fresh raspberry
¹⁄₂ cup honey
3 tablespoons raspberry vinegar

directions

Combine first 7 ingredients in a bowl & mix well.
Place racks in a large glass dish & pour beer mixture over top, being careful to evenly coat racks on all sides; cover & refrigerate racks and allow to marinate for 2 hours.
Combine basting ingredients in a bowl, season with salt & pepper to taste and set aside; drink remaining beer!
Preheat grill to medium-high (about 450F to 500F).
Remove racks from marinade (discard excess) and grill for 6 - 8 minutes per side (for medium-rare), basting liberally with sauce during the last few minutes of cooking.
Remove racks from grill & let rest for 5 minutes before cutting into 1 - 2 inch thick chops; drizzle with extra sauce & serve.

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RECIPE SUBMITTED BY

CountryLady

Canada

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">

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