Grilled Garlic Herb-crusted Roasted Rack of Venison with Roasted Potatoes and Roasted Baby Vegetables
All sorts of wonderful flavors mingle in this dish, which combines searing over direct heat and roasting with indirect heat and moisture. You will want to build a substantial fire, as it is used for searing, then must last another 40 to 45 minutes for the indirect cooking. Adjust the heat using the ventilation holes during the roasting to assure high, but not searing, heat. Seasoned salt may be purchased; it should include a combination of kosher salt, dried thyme, paprika, garlic powder, onion powder, and freshly ground pepper.
- Garlic Puree (Makes about 1 cup)
- Garlic Cloves - 8 ounces
- Olive Oil - 1/4 cup
- Fresh Herbs - 1/4 cup, minced (basil, parsley, and rosemary mixture)
- Salt and freshly ground pepper
- Venison Rib Roast - one, 2-1/2 to 3 pound frenched 8-rib (rack)
- Olive oil
- Seasoned Salt
- Yukon Gold Potatoes - 4 to 6, sliced in half lengthwise
- Garlic Puree - 1/2 cup (above)
Assorted baby vegetables (combination of carrots, patty pan squash, sunburst squash, turnips, blanched beets, and blanched bok choy)
To prepare the garlic puree: Put the garlic and water n a medium saucepan and bring to a boil. Cook 10 minutes. Strain the garlic. Return the garlic to the saucepan and add fresh water. Bring back to a boil and cook 5 minutes, or until tender. Strain the garlic and cool. Place the garlic and oil in a food processor or blender and puree until smooth. Add the fresh herbs, salt, and pepper. Pulse until well mixed. Set aside. The mixture may be put in a glass jar and stored in the refrigerator for up to a week.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Brush the venison with oil and sprinkle with seasoned salt. Place in the center of the cooking grate and sear for 8 minutes, turning once half-way through the searing. Set aside on a platter. Toss the potatoes with olive oil and seasoned salt to coat. Place close to the center of the cooking grate, skins-down. Grill for 3 minutes. Remove to the platter with the venison.
Prepare the grill for indirect heat cooking: Lift the cooking grate. Spread the fire into a circle around the fire pit and place a foil pan with an inch of water in the center. Replace the cooking grate.
Place the venison ribs-up in the center of the cooking grate and surround with potatoes. Cover the bones with foil. Cover the grill, leaving the holes open. Roast for 30 minutes for medium-rare (150 F/66 C), 35 to 40 minutes for medium (160 F/71 C). Halfway through the grilling time, turn the potatoes and spread the venison with 1/2 cup of garlic puree.
Place the vegetables in a medium foil pan and spread into a single layer. Drizzle with olive oil and sprinkle with seasoned salt. When the roast is about 5 minutes from done, place the vegetable pan on the grate. Replace the cover and continue grilling.
When the roast is done to taste and the garlic crust is golden, remove from the grill and place on a warmed platter; replace the grill cover and continue cooking the vegetables. Cover the venison with foil and let rest.
Cook the vegetables a total of 15 minutes, until tender. Season the blanched beets and add them to the pan for the final 5 minutes of cooking. Sprinkle the bok choy with seasoned salt. Remove the vegetable pan and lay the bok choy directly over the grate for 1 minute to heat.
To serve: Remove the foil from the venison. Arrange potatoes and vegetables around the roast. Alternatively, carve the roast into individual servings and divide the roast, potatoes, and vegetables among four warmed serving plates.