Rack of Venison With Cran-Currant Sauce

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Marinade: in a bowl, whisk together the marinade ingredients.
  2. Place venison in a big heavy-duty zip-lock plastic bag and pour in the marinade.
  3. Press the air out of the bag and seal.
  4. Turn the bag to distribute the marinade; place in a bowl, and refrigerate 6 hours to 2 days, turning occasionally.
  5. Sauce: in a saucepan combine the cranberries, currants, and sugar with 2/3 cup water.
  6. Bring to a boil over high heat, stirring occasionally, until the cranberries stop popping and the sauce thickens slightly, 3-4 minutes.
  7. Remove from heat; stir in orange zest; let cool to room temperature before serving.
  8. Venison: remove venison from the bag and discard marinade.
  9. Wipe off most of the marinade from the meat with paper towels.
  10. Lightly brush with vegetable oil.
  11. Loosely cover the tips of the bones with foil to keep them from charring.
  12. 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.
  13. Remove from grill and let rest for 5 minutes.
  14. Cut the rack between the rib bones into individual chops.
  15. Serve with cran-currant sauce.

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