Grilling A Venison Rack
Yes Venison meat is from a deer, and one of the most tasty game meats you could ever wish to sink your teeth into. This is not easy meat to find, but once deer hunting season begins several of the butcher shops in your nearby cottage country should carry some.
Some of the better tasting and more tender cuts are steaks, roasts, and of course the rack.
I actually learned this recipe on a visit with some friends, in a little town name Sparta in Greece, so I thank my old girlfriend Penny for inviting me to join her and her family in the mountains in Greece.
1 rack of Venison between 4-5 pounds
3 cups of Red Wine (my greek friends also added 1/2 cup of Ouzo a greek liquor) but this is optional
Making your marinade requires the following:
4 table-spoons light soya sauce
1 Table-spoon light brown sugar
4 cloves of Garlic (smashed)
1 medium Onion (quartered)
1 table-spoon of Oregano
4 slices of Ginger (diced)
Combine all the marinade ingredients.
Place your rack of venison into a freezer bag and add in your marinade. Seal the bag and refrigerate this over night or longer. The wine will breakdown the meat making it tender and the rest of the marinade is to lessen the gaminess of the meat and enhance the flavor.
Grill Temperature: 350 to 375 Degrees F.
Grilling time for a 5 pound rack should be no more than 1 to 1 and 1/4 hours and your meat thermometer should measure an inside temp. of 130 degrees Farenheit.
Pre-heat your grill to a "High Heat" and then rub your grill with a little melted butter. Place your rack onto your grill thick meaty side down to sear in the flavor of the meat. Closing the lid of your grill is not required but if you choose to you can. Brush on a little of your marinade, to keep the meat moist and to build the flavor through the smokiness.
After 20 minutes on the first side, turn your rack over and do the same on that side for another 20 minutes. For the last 20 minutes turn your heat down to medium, stand your rack if possible on its back, bone side up and continue grilling for 20 lid open.
Remove your venison rack from your grill sprinkle with salt and black ground pepper to taste, and let it sit for about 10 minutes to rest permitting all of the meat juices to settle and return the flavor to the meat. After 10 minutes resting, it's ready to serve. Before serving, simply slice down each bone in the rack. The meat should appear a little reddish to pink, and the meat should be tender and juicy.
SIDE DISHES AND SERVING
For me, to turn this into a full meal for my family and or guests, in the last 25 minutes of cooking your deer, foil wrap some potatoes, and place them on the grill near the back. The foil wrap will protect them from burning and also help them cook quickly. When you can easily pierce them thru with a fork they're ready to serve. Serve them as you like. My family loves sour cream and chives to top them off.
I enjoy serving this with a side plate of Garlic bread and a side plate of tomatoes cubed, with a little olive oil, oregano and feta cheese.
My personal preference for topping my baked potato, though, is a dabbing of "Greek Tzatziki" which is a yogurt spread, and a sprinking of Feta Cheese.
If in season, you can also grill up some corn-on-the- cob and serve it up to round out your dinner platter, or grill up any other veggie you happen to enjoy.
Let's go! It's time to eat!You will find this to be a simple, elegant, and tasty food experience, not soon forgotten, and since everything is easily cooked on your grill, dishes and cleanup is relatively easy and simple.
Tags: Grilling , Venison , Rack
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