Rack Of Venison With Cran-currant Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 fresh ground black pepper
• meat
• 1 (2 1/2-3 lb) rack of venison, frenched
• 2 1/2 cups fresh cranberries
• 3/4 cup dried currant
• 2/3 cup sugar
• 1 tablespoon grated orange zest (or 2 teaspoons grated lime zest)
• vegetable oil

Recipe

• 1 marinade: in a bowl, whisk together the marinade ingredients.
• 2 place venison in a big heavy-duty zip-lock plastic bag and pour in the marinade.
• 3 press the air out of the bag and seal.
• 4 turn the bag to distribute the marinade; place in a bowl, and refrigerate 6 hours to 2 days, turning occasionally.
• 5 sauce: in a saucepan combine the cranberries, currants, and sugar with 2/3 cup water.
• 6 bring to a boil over high heat, stirring occasionally, until the cranberries stop popping and the sauce thickens slightly, 3-4 minutes.
• 7 remove from heat; stir in orange zest; let cool to room temperature before serving.
• 8 venison: remove venison from the bag and discard marinade.
• 9 wipe off most of the marinade from the meat with paper towels.
• 10 lightly brush with vegetable oil.
• 11 loosely cover the tips of the bones with foil to keep them from charring.
• 12 grill venison, bone side down, over indirect medium heat, until the internal temperature reaches 145° for medium rare, about 45 minutes, turning once halfway through grilling time.
• 13 remove from grill and let rest for 5 minutes.
• 14 cut the rack between the rib bones into individual chops.
• 15 serve with cran-currant sauce.