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Grilled Rack Of Venison




Source of Recipe


hef Patrick Lawry's the Prime Rib, Chicago


List of Ingredients




# VENISON One, eight bone 2 1/2 pound, "frenched" rack of venison

MARINADE

# 6 FL OZ OF CANOLA OIL
# 1 CUP OF BURGUNDY WINE (OR OTHER RED WINE)
# 2 FL OZ OF APPLE CIDER VINEGAR
# 2 TABLESPOONS THINLY SLICED SHALLOTS (OR RED ONION)
# 1 TABLESPOON OF THINLY SLICED FRESH GARILC
# 1 TABLESPOON OF JUNIPER BERRIES
# 1/2 TABLESPOON OF LAWRY'S SEASONING SALT
# 1/2 TABLESPOON OF BLACK PEPPER
# 1/2 TABLESPOON OF DRY OREGANO

Recipe



1 COMBINE ALL MARINADE INGREDIENTS IN A NONREACTIVE BOWL, MIX WELL

2 PLACE VENISON IN A SHALLOW GLASS BAKING DISH, POUR MARINADE OVER, THEN TURN TO COAT OTHER SIDE. WRAP AND REFRIDGERATE, FOR TWO TO THREE HOURS.

3 PRE HEAT GRILL TO HIGH AND PRE HEAT OVEN TO 400'

4 GRILL ALL SIDES ON HIGH, APPROXIMATLY 2-3 MINUTES PER SIDE

5 PLACE VENISON FAT SIDE DOWN IN A SMALL ROASTING PAN AND INTO A 400' OVEN FOR APPROXIMATLY 10 MINUETS, UNTIL MEDIUM RARE OR TO DESIRED DEGREE OF DONENESS.

6 LET REST 15 ADITIONAL MINUETS AND CUT INTO CHOPS AND ENJOY.