Roasted Rack of Venison

This is based on a recipe from the book, Venison, Recipes from the Readers of Sports Afield, a book my DH and I purchased recently at LL Beans in Freeport, Maine. Henry Sinkus, its editor says, "Simple and elegant, serve with fresh vegetables and steamed potatoes." Even in Maine this isn't a cheap dish -- we serve it around the holidays.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  lbs  rack of venison (8-bones)
• 3  tablespoons  buffalo wing sauce (mild or hot)

• Dry Rub Mix

• 2  teaspoons seasoning salt
• 1  teaspoon paprika
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon  granulated garlic
• 1⁄4 teaspoon cayenne pepper

Directions

1. Combine dry rub ingredients. Store unused portions for later use.
2. Brush wing sauce over venison rack, and dust with dry rub mix.
3. Place venison rack in shallow bowl or pan. Cover and marinate for 20 minutes.
4. Preheat oven to 400 degrees F.
5. On an outdoor grill heated to medium-high, cook the venison rack for 2 minutes per side, turning each side a quarter turn each minute.
6. Place the rack in a baking dish and roast in oven for 15 minutes for medium-rare ribs.
7. After removing from oven, allow rack to rest 10 to 12 minutes before carving.