RACK OF VENISON WITH CRAN-CURRANT SAUCE

Rack Of Venison With Cran-Currant Sauce image

Number Of Ingredients 14

FOR THE MARINADE:
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 freshly ground black pepper
2 1/2 to 3 pounds rack of venison (1 rack), frenched
FOR THE SAUCE:
2 1/2 cups fresh cranberries
3/4 cup dried currants
2/3 cup granulated sugar
1 tablespoon grated orange zest or 2 teaspoons lime zest
vegetable oil

Steps:

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Place the venison in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 6 hours to 2 days, turning occasionally.TO MAKE THE SAUCE: In a medium saucepan combine the cranberries, currants, and sugar with 2/3 cup water. Bring to a boil over high heat, stirring occasionally, then reduce heat and simmer, stirring occasionally, until the cranberries stop popping and the sauce thickens slightly, 3 to 4 minutes. Remove from the heat and stir in the orange zest. Allow to cool to room temperature before serving.Remove the venison from the bag and discard the marinade. Wipe off most of the marinade from the meat with paper towels. Lightly brush with the vegetable oil. Loosely cover the tips of the bones with foil to keep them from charring.Grill the venison, bone side down, over Indirect Medium heat, until the internal temperature reaches 145°F for medium rare, about 45 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 5 minutes. Cut the rack between the rib bones into individual chops. Serve warm with the cran-currant sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves