Contributed by: Chris, WebAdmin. of RecipesNow.com
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
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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