Vension Chop Huckleberry Sauce Grilled Corn

Venison Chops w/ Huckleberry Sauce & Grilled Corn

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Venison Chops with Huckleberry Sauce & Grilled Corn

Makes 8 Servings
wine WINE PAIRING
Argentinian Malbec

Venison is practically tailor made for summer grilling, and this quick, easy recipe handily demonstrates why.  It brings a lot of flavor to the plate without a lot of work – the secret is using a premade huckleberry shrub as the sauce base.

Venison Chops with Huckleberry Sauce & Grilled Corn
INGREDIENTS
  • Huckleberry Sauce:
  • 1 bottle Huckleberry Shrub
  • 1 tbsp Unsalted Butter
  • ¼ cup juices from the Venison resting plate
  • 2 Venison Racks
  • 8 Ears of Sweet Corn
  • 2-3 sprigs each of Fresh Thyme, Sage, Rosemary and Parsley – tied into an Herb “Brush”

DIRECTIONS

1

Tie the herb brush to the end of a long handle or a pair of long tongs.
2

Simmer the huckleberry shrub in a small pot until it thickens enough to coat the back of a spoon. Stir in the unsalted butter.
3

Pat the venison racks dry & season them liberally with salt. Put the racks on the hot grill, and sear them to your desired doneness (we like ours cooked to 125-130°F, Medium Rare.  The USDA recommends cooking all farmed game meats to an internal temperature of 160F).

4

While the venison racks are grilling, grill the corn too, brushing both the meat and the corn with the herb brush.
5

When the venison is cooked to your liking, remove it from the grill and let the racks rest, loosely covered, for 15 minutes before slicing.
6

Slice the racks into chops & collect the juices that run out. Stir the juices into the huckleberry sauce.
7

Cut the charred herb leaves off of the “brush” and chop them, rubbing them over the corn.
8

Serve the venison chops with corn, drizzled with the huckleberry sauce.

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