Ingredients

• 2-8 oz. Frenched venison racks
• 2 cups Italian bread crumbs
• 4 oz. melted butter
• 1 TBS paprika
• 4 oz. Dijon mustard
• 4 TBS olive oil
• 4 tsp. shallots, finely diced
• 2 cups burgundy
• 4 tsp. fresh sage, minced
• 2 oz. jar boysenberry preserves
• 24 cleaned blackberries
• 2 oz. honey
• 10 oz. demi-glaze

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  Directions:  In a small bowl, combine Italian bread crumbs, paprika and melted butter. Set aside.

  Start by lightly grilling venison, being careful not to blacken the bones. Cook on each side, until marked and brown. (Approximately 2 minutes each side.)

  Remove from grill, and then with a knife cover rack lightly with Dijon mustard. Then roll the rack through the bread crumb and butter mixture. Spray a cookie sheet with vegetable oil, place racks standing up on sheet and bake at 350° until desired temperature. (No more than medium rare recommended.)

  While rack is cooking, prepare sauce.

  Heat olive oil in pan. Add shallots, cook until translucent. Deglaze pan with burgundy. Reduce liquid by one half. Add sage, preserves, honey, demi-glaze. Cook until thickened and bubbly, stirring often. Add blackberries, stir quickly, then ladle over hot venison rack. Serve immediately.