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BBQ’d Venison Loin Chops with Apricot-Mango Chutney
Tuesday, 12 May 2009
Description
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Ingredients
At a glance
Cuisine
American
Cooking Method
Grill
Difficulty
Easy
Meal/Course
Main Course
Serves
4
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
Methods/steps
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 (go to recipe).
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Featured Rapid Recipe
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Created by recipe_editor
Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs). |
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Additional Tips
This recipe is from the article "Rabbits, Rattlesnakes, and Reindeer" by Rick Browne, Ph.B.