Ever since making my first venison recipe, I have grown very fond of this protein. Lean and flavorful, it’s the perfect complimentary protein to beef or even lamb. For this recipe I decided to add some sweetness with a homemade sauce to balance the naturally earthy flavors of the meat and made a grilled venison rack in blueberry sauce. And wow did it turn out amazing! The perfectly medium rare cook on the venison and the burst of sweetness from the blueberries made for the perfect dinner.
Step 1: Trim and season the venison.
Depending on what’s available at the store or butcher, you may need to French the rack of venison which is just a fancy way of saying to clean up the ribs if you purchased a piece with the fat around the bones. This is for presentation purposes only. It’s very simple to achieve this elegant look. With a trimming knife, slide down the side of the rib until you reach the loin. Next, cut across until you reach the adjacent rib and repeat that the downward cut on the other side. Once the ribs are fully visible, trim off any access fat on the front of the ribs and by the loin
Next, spread dijon mustard over the loin that will work as the binder and season with Dad’s All Purpose Rub . This seasoning brings in the savoriness from the salt, pepper and paprika to wake up and enhance the flavors of the meat.
Recipe Tips
- A great substitute for venison is beef or lamb.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Grill the venison rack
Preheat the grill to 375 degrees. Set the grill for dual zone cooking, which means you will have an indirect side as well as a direct side for the final sear.
First, set the seasoned rack of venison on the indirect side and grill until the internal temperature of the loin reaches 125 degrees. Next, move it to the direct side and sear 1-2 minutes per side to get a nice crust around.
Remove the grilled rack of venison off the grill once the internal temperature reaches 130 degrees. This will result in a nice medium rare cook which is perfect for venison. Because of the lean meat, cooking it any longer will result in tough and chewy meat which is not very fun to eat. Let the meat rest for 10 minutes.
Venison Grilling Tips
- Do not go over 130 degrees internal temp on the venison. It’s a very lean meat making it easy to overcook and become tough
- Grill/cook at 250-275 degrees to slowly bring the meat up to temperature and not overcook too fast.
Step 3: How to make homemade blueberry sauce
This homemade blueberry sauce is what brings this grilled venison rack dish together. The sweetness from the berries and zestiness from the lemon are the perfect balance to the rich venison flavor.
In a sauce pan, first sauté a chopped up yellow onion with olive oil. Next, add fresh blueberries, white and brown sugar, apple cider vinegar, water, chopped up fresh rosemary and the juice and zest from a lemon. Mix the ingredients together and lightly crush the berries. Bring it to a boil and set aside.
If you prefer a sauce or coating that is more fresh than sweet, try my venison recipe with a butter chimichurri sauce. Another great alternative.
Once the meat has rested, slice it into individual portions drizzle some of the sauce and enjoy the beautifully grilled venison rack with blueberry sauce with family and friends. Enjoy!
Recipe Tips
- You can use thawed out frozen blueberries if fresh are not available.
- Cherries are a great substitute for berries.
- Try to avoid berries with seeds. The sauce will be grainy unless strained.
Frequently Asked Questions:
Can I use a different type of meat? Not everyone is a fan or wants to try venison, I get it. A great meat substitute would be a rack of lamb.
What does venison taste like? Venison is a very tender type of meat. People say it’s earthy and rich but not overly gamey. If seasoned and cooked properly, venison is a great protein to add to your meals.
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Grilled Venison Rack with Blueberry Sauce
The perfectly medium rare cook on the venison and the burst of sweetness from the blueberries made for the perfect dinner.
Course Main Course
Cuisine American
Keyword grilled venison rack with blueberry sauce, homemade sauce, venison, grilled venison, venison rack, berry sauce, homemade sauce
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Servings 4 People
Venison Ingredients
- 1 Rack of venison
- 2 tbsp Dad's All Purpose Rub
- 1 tbsp Dijon mustard
Blueberry Sauce Ingredients
- 1 Lemon
- 1/4 Diced yellow onion
- 2 cups Fresh blueberries
- 1/2 cup Water
- 1/4 cup White sugar
- 1/4 cup Brown sugar
- 3 tbsp Olive oil
- 1 tbsp Chopped fresh rosemary
Grilled Venison Rack Instructions:
With a trimming knife, slide down the side of the rib until you reach the loin. Next, cut across until you reach the adjacent rib and repeat that the downward cut on that side. Once the ribs are fully visible, trim off any access fat on the front of the ribs as well as the loin.
Spread dijon mustard over the loin that will work as the binder and season with Dad's All Purpose rub. Preheat the grill to 375 degrees and set it for dual zone cooking.
First, set the seasoned rack of venison on the indirect side and grill until the internal temperature of the loin reaches 125 degrees. Next, move it to the direct side and sear 1-2 minutes per side to get a nice crust around.
Remove the grilled rack of venison off the grill once the internal temperature reaches 130 degrees. Let the meat rest for 10 minutes.
Blueberry Sauce Instructions:
In a sauce pan, first sauté a chopped up yellow onion. Next, add fresh blueberries, white and brown sugar, apple cider vinegar, water, chopped up fresh rosemary and the zest from a lemon. Mix the ingredients together and lightly crush the berries. Bring it to a boil and set aside.
The post Grilled Venison Rack in Blueberry Sauce appeared first on Grillin With Dad.
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