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Venison: Venison Chops with Rosemary Garlic Paste

Source of Recipe


From "Pacific Grilling," by Denis Kelly



List of Ingredients



• 8 venison chops
  
• 4 cloves garlic, finely chopped
  
• 1 Tbsp chopped fresh rosemary (or 1½ tsp dried)
  
• Olive oil
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  






Instructions



1. Trim the chops of most external fat.
   Prepare the fire for direct grilling. Spray or rub the grill with oil.
   
   
2. For the rosemary-garlic paste:
   Combine the garlic and rosemary, using enough olive oil to blend them well. Stir in the salt and pepper.
   
   
3. Spread the paste on both sides of the chops. Grill to desired doneness.
   
   Makes 4 servings.