Notes:

Season the chops with salt and pepper, and brush with the oil.

Place the venison presentation side down first on the grill. Grill for 3 minutes and then give each chop a 90° F turn to make the presentation (criss-cross) marks.

Turn the venison chops over, and complete cooking until desired doneness, about 3 to 4 minutes more.

Serve the chops with Caramelized Garlic Sauce.

Sauce Preparation:

Blanch the garlic cloves in salted water, shock and peel them.

Sauté the blanched garlic cloves in the butter or oil until they are lightly browned. Remove garlic and juices. Deglaze the pan with the white wine, and reduce until it thickens.

Add the demi-glace, garlic and any juice from the sautéed garlic. Reduce the mixture a little bit more.

Add the basil and adjust the seasoning. When ready to serve, add the diced butter.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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