Grilled Venison Rack With Honey Brown Lager Raspberry Sauce

CountryLady's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

• ¼ cup honey brown lager beer
• ½ cup gourmet style barbecue sauce
• 1 pint fresh raspberry
• ½ cup honey
• 3 tablespoons raspberry vinegar

Directions:

1. Combine first 7 ingredients in a bowl & mix well.
2. 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.
3. Combine basting ingredients in a bowl, season with salt & pepper to taste and set aside; drink remaining beer!
4. Preheat grill to medium-high (about 450F to 500F).
5. 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.
6. Remove racks from grill & let rest for 5 minutes before cutting into 1 - 2 inch thick chops; drizzle with extra sauce & serve.