Rack of Venison With Cran-Currant Sauce

"Weber’s Big Book of Grilling. Ask the butcher to french the rack of venison. To crush juniper berries, wrap them in a dish towel, then whack a few times with the bottom of a heavy pan. Not recommended to do this on a tile counter top."
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Marinade: in a bowl, whisk together the marinade ingredients.
  • Place venison in a big heavy-duty zip-lock plastic bag and pour in the marinade.
  • Press the air out of the bag and seal.
  • Turn the bag to distribute the marinade; place in a bowl, and refrigerate 6 hours to 2 days, turning occasionally.
  • Sauce: in a saucepan combine the cranberries, currants, and sugar with 2/3 cup water.
  • Bring to a boil over high heat, stirring occasionally, until the cranberries stop popping and the sauce thickens slightly, 3-4 minutes.
  • Remove from heat; stir in orange zest; let cool to room temperature before serving.
  • Venison: remove venison from the bag and discard marinade.
  • Wipe off most of the marinade from the meat with paper towels.
  • Lightly brush with vegetable oil.
  • Loosely cover the tips of the bones with foil to keep them from charring.
  • Grill venison, bone side down, over Indirect Medium heat, until the internal temperature reaches 145° for medium rare, about 45 minutes, turning once halfway through grilling time.
  • Remove from grill and let rest for 5 minutes.
  • Cut the rack between the rib bones into individual chops.
  • Serve with cran-currant sauce.

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