Grilled Rack of Venison
This past winter Tim harvested a few Sitka Blacktail deer and we took a lot of time to butcher them into beautiful cuts. Now, this may sound a little twisted, but I love to butcher. It’s amazing how special a meal is when you have a beautiful piece of meat on your plate. It’s even more amazing how people who are inherently turned off by game meat are more willing to try it and like it when it looks restaurant-quality. You really do eat with your eyes.
For our meal, we decided not to french the ribs. In my opinion, nothing beats gnawing the meat off the bone.
We lightly marinated the venison with a recipe provided by our good friend Bill O. It’s so quick and easy it’s become our go-to recipe. Today also happens to be Bill’s birthday, so I want to give him a quick shout out: Happy Birthday Bill!!!
To make the marinade, melt half a stick of butter in a saucepan. Remove the pan from the heat and add 1 cup soy sauce, 1/2 cup sweet soy sauce, 1/4 cup Worcestershire sauce, and 2 tablespoons Montreal steak seasoning. Stir it up and add the meat. The sweet soy sauce is our personal modification to Bill’s recipe; leave it out if you want or can’t find it. Or if you’re feeling a little adventurous add a little sweetness in another form. Honey might be nice. Or a little sugar. Sugar is pretty good at sweetening things. The power is yours. Go forth and conquer. Anyhow, we allowed our small rib roast to marinate for 20 minutes. Marinating times will vary according to your taste and the size of the roast. If you want to marinate yours longer, who am I to judge? It’s your meat. Go crazy. We only wanted a slight flavor ring on the outside, so 20 minutes was just right.
Smack those babies on the grill and try not to drool while they sizzle.
And just like all those fancy chefs on that food-based TV network tell you, let it rest for a few minutes.
Perfection. Can’t you just taste it?
- ½ stick butter
- 1 cup soy sauce
- ½ cup sweet soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons Montreal Steak Seasoning
- Melt butter in a saucepan. Remove from heat.
- Add remaining ingredients and stir.
- Add red meat of your choice and marinate to your liking.
- For a light flavor ring on the outside of the meat, marinate for no longer than 20 minutes. For a more intense, infused flavoring, marinate for a few hours. Be careful with marinating times because this marinade is salty. Smaller and thinner cuts will marinate in much less time.