Grilled Venison Rack With Honey Brown Lager Raspberry Sauce Recipes

Steps:

• Preheat a grill or a grill pan on high heat.
• Rub venison with vegetable oil and season with salt and pepper. Place on the grill or a grill pan and cook over high heat for 4 to 5 minutes on each side. Remove the venison from the hot part of the grill and place them on low heat. Grill for another 5 to 6 minutes, until medium rare. Serve with lingonberries.

Steps:

• Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

Steps:

• Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
• Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
• Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.

Steps:

• Combine first 7 ingredients in a bowl & mix well.
• Place racks in a large glass dish & pour beer mixture over top, being careful to evenly coat racks on all sides; cover & refrigerate racks and allow to marinate for 2 hours.
• Combine basting ingredients in a bowl, season with salt & pepper to taste and set aside; drink remaining beer!
• Preheat grill to medium-high (about 450F to 500F).
• Remove racks from marinade (discard excess) and grill for 6 - 8 minutes per side (for medium-rare), basting liberally with sauce during the last few minutes of cooking.
• Remove racks from grill & let rest for 5 minutes before cutting into 1 - 2 inch thick chops; drizzle with extra sauce & serve.