BBQ’d Venison Loin Chops
with Apricot-Mango Chutney

8 venison loin chops
salt
pepper

Baste:
1/2  cup olive oil
2 cloves garlic, chopped & lightly browned
1 sprig rosemary
1 sprig thyme
2 teaspoons black peppercorns

Salt and pepper loin chops, then brush chops with olive oil mixture.  Place on a heated grill and cook for 4-5 minutes per side until the meat is cooked the way you like it, basting every time you turn the meat.  Let loin chops rest for 2 minutes before serving.

Accompany venison chops with the apricot-mango chutney (below).

Serves 4

Apricot-Mango Chutney

4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced

Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes.  Cool, then place in clean jars and refrigerate.  Warm up to use with meat recipes.

Breast of Wild Goose
with Lingonberry Sauce

1 full breast of wild (or domestic) goose, about 3 pounds

Marinade:
1/2 cup olive oil
1/2 cup water
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

Sauce:
1 12-ounce jar lingonberry preserves
1/2 cup gin

Marinate breast for 2 hours in refrigerator, remove, dry the breast and place it on a grill, preheated to 350 degrees F.   While the goose is marinating, mix the gin and preserves and heat in a saucepan over medium heat, stirring often, until the mixture thickens.

Boil the marinade for 10 minutes, then use it to baste occasionally, until thw goose breast reaches an internal temperature of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.

Serve with warm lingonberry-gin sauce on the side.

Serves 6