Grilled Rack of Venison

5 from 1 vote

This grilled venison rack recipe is so tender, lean and flavorful, it might just become a staple in your cooking just like it did for me.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: American

Keyword: Grilled rack of venison, chimichurri, homemade chimichurri recipe, venison recipe, how to gril venison, grilling recipes, grilling with dad recipes, grillin with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 Rack of venison
2 tbsp Dad's Steak seasoning
1 tbsp Dijon mustard

Butter Chimichurri Ingredients

2 Garlic cloves
1 Batch of parsley
1 Batch of cilantro
1 Lemon
1.5 stick Unsalted butter
2 tbsp Red wine vinegar
1 tbsp Crushed red pepper flakes
1 tsp Salt

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 Steak Seasoning.
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.
For the chimichurri, finely chopping an entire batch of parsley and cilantro. Next add a tablespoon of freshly minced garlic, crushed red pepper flakes, salt, red wine vinegar, freshly squeezed lemon juice and melted butter. Mix these ingredients together with a spoon, not a food processor

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