Venison rib chops have a delicious flavor that’s both bold, but clean on the palate (due to how lean they are). Here we’ve paired with a super-easy gastrique-style sauce made from a premade huckleberry shrub, plus grilled corn & chopped herbs. Simple, easy & delicious!
Wine Pairing: Malbec from Argentina
Ingredients Serves: 8
- 2 Frenched Venison Racks
- 8 1/2oz Huckleberry Shrub
- 1 T Unsalted Butter
- 8 Ears of Corn
- 3 sprigs Thyme
- 3 sprigs Flat Leaf Parsley
- 3 sprigs Sage
- 2 sprigs Rosemary
Tie all the herbs together into a bundle, then tie that bundle to the end of a pair of long tongs to make a sort of herb “brush”.
Shuck, oil & salt the corn.
Preheat, clean, and oil your grill.
Dry the surface moisture off of the venison racks, rub them with oil & season them with salt.
Grill the venison racks, turning when needed, to your desired doneness. While they’re cooking, also grill the corn on the cobs, brushing venison and corn with your herb brush (the brush will likely char a bit, that’s ok).
Remove the vension and corn from the grill when done. Put the racks on a clean plate to rest, loosely covered with foil.
Pour the huckleberry shrub into a small saucepan & simmer it down until it is thick enough to coat the back of a spoon. Stir in the tablespoon of butter & any juices that have collected on the venison resting plate.
Slice the racks into chops, pouring any juices that run out into the huckleberry sauce.
Chop the herbs that you used as a brush and sprinkle them over the corn.
Serve the chops with ears of corn, drizzled with the huckleberry sauce.