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Bush Dreams Pepper Berry Spiced Grilled Red Deer Venison Chop

Contributed by: Chris, WebAdmin. of

Created by Chef Ted Reader, Cottage Country TV with input from Olympic Athlete Sue Holloway, Cross-Country Skiing Innsbruck 1976; Silver & Bronze medalist, Kayaking, Los Angeles, 1984


  • 1/4 cup Bush Dreams Pepper Berry Spice Rub or barbecue spice 50 ml
  • 4 Garlic cloves, minced
  • 2 tbsp Dijon mustard 30 ml
  • 2 tbsp Fresh rosemary, chopped 30 ml
  • 1/4 cup Olive oil 50 ml
  • 1/2 cup Lindemans Cabernet Sauvignon 125 ml
  • 6 Red Deer Venison Chops, about 6 oz (170 g) each


In a small bowl, whisk together spice rub, garlic, mustard, rosemary, oil and wine. Dip each chop into marinade and place in a glass baking dish; pour remaining marinade over top of chops. Cover with plastic wrap and refrigerate for 4 hours.

Preheat grill to medium-high heat; grill chops for 4 to 5 minutes per side for medium-rare doneness. Venison is a very lean red meat; over-cooking will make it dry and tough.

Serve with Caramelized Shallots And Cabernet Wine Sauce.

Serving Size: Serves 6.

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