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Grilled Venison Chops
Ingredients:
2 racks of venison
Rub:
½ cup of dried porcini mushrooms
2 teaspoons of 5 peppercorn mix (10ml)
1 teaspoon sage (5ml)
1 tablespoon salt (15ml)
Pulse all ingredients in a coffee grinder and then rub all over meat. Place venison in refrigerator and marinade for 1-2 hours.
Preheat one side of barbeque to 375°F/190°C or medium high heat and the other side of barbeque to 250°F/120°C or low heat.
Sear venison 2-3 minutes on each side over the medium high heat to achieve a crust.
Move venison over to low side of barbeque and continue to cook for 10-12 minutes for medium rare.
Yield: 6 servings
If you cant find venison, I will send it to you....send a prepayed coolerbox with lots of ice, venison free of charge.
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