Vension Chop Huckleberry Sauce Grilled Corn

Venison Chops w/ Huckleberry Sauce & Grilled Corn

Sarah MickeyAll Recipes, Favorite Grilling Recipes, Favorite Grilling Recipes, Huckleberry Recipes, Rack Recipes, Venison Recipes Leave a Comment

Venison Chops with Huckleberry Sauce & Grilled Corn

Makes 8 Servings
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
  • 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”



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


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


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).


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


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.


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


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


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

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