Glaze (see recipe for Venison French Rack with Whiskey Glaze: Part 1)
3 venison French racks (about 2lbs. each)
4 tsp. sugar
1 1/2 tsp. ground allspice
salt & pepper to taste
Season both sides of the rack with sugar, allspice, salt and pepper.
Cover and let stand for 1 hour
Heat barbeque grill to medium-high.
Oil the grill.
Place racks on the grill and sear both sides. Move rack to outer edge of grill.
Close grill lid and continue grilling until the meat is tender, turning racks occasionally and brushing with glaze during last 5 minutes.
Arrange racks on platter. Garnish with green onions. Serve with remaining glaze.