A whole rack of venison is rubbed with porcini mushroom powder and sage to accentuate its rich, earthy flavor, then grilled to perfection. The result is tender, juicy venison chops that are sure to impress. And the best part? This is an easy recipe that cooks in just 15 minutes.
GRILLED RACK OF VENISON
Ingredients:
- 1 rack of venison
Rub:
- ¼ cup of dried porcini mushrooms
- ½ teaspoon of rainbow peppercorn blend (5ml)
- ½ teaspoon dried sage (3ml)
- ½ tablespoon salt (7ml)
Method:
Pulse all rub ingredients in a coffee grinder and then rub all over meat. Place venison in refrigerator and marinade for 1-2 hours.
Preheat one side of the grill to 375°F/190°C or medium high heat and the other side of the grill to 250°F/120°C or low heat.
Sear venison 2-3 minutes on each side over the medium high heat to achieve a crust.
Move venison over to low side of barbeque and continue to cook for 10-12 minutes for medium rare.
Allow the venison to rest for 10 minutes before carving and serving.