Courtesy of Lydia Shire, chef and co-owner of Scampo, Locke Ober, and Blue Sky
Part 1 of 3 Venison
2 bunches rosemary
2 bunches thyme
Olive oil as needed
1 head garlic, peeled and chopped
4 large shallots, peeled and chopped
1 bottle of pomegranate molasses (Massis Bakery on Mt. Auburn Street in Watertown)
1/4 cup peppercorns crushed
1/2 cup freshly chopped curly parsley
2, 2-1/2 pound venison racks (John Dewar in Newton or Wellesley)
Salt and pepper
Remove the rosemary and thyme from their stems and chop rather finely. In a large sauté pan, pour in olive oil; when medium hot, add the garlic, shallots, and herbs; as the garlic takes on a light golden color, pour in 1/2 cup pomegranate molasses; add the crushed peppercorns; take off the heat. Zest two limes, add zest to the mixture and squeeze in the juice; add the parsley and stir. Coat the two racks with the marinade, reserving some for basting; let the meat sit refrigerated for no more than 12 hours. Remove from the refrigerator and let the meat come to room temperature before cooking; Heavily salt and pepper both sides; cook over a charcoal grill and a hot flame until nicely browned, coating with more marinade as you go. Cover the grill to finish; a meat thermometer should read 120 degrees in the center; venison is best cooked rare.
Remove and let rest for 15 minutes before plating. Cut the rack evenly into either 8 or 16 pieces.