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