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.
- 1⁄2 cup gin
- 1⁄2 cup apple juice
- 1⁄4 cup vegetable oil
- 2 teaspoons juniper berries, crushed
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (2 1/2-3 lb) rack of venison, frenched
- 2 1⁄2 cups fresh cranberries
- 3⁄4 cup dried currant
- 2⁄3 cup sugar
- 1 tablespoon grated orange zest (or 2 teaspoons grated lime zest)
- vegetable oil
- 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.