BBQ’d Venison Loin Chops with Apricot-Mango Chutney
Tuesday, 12 May 2009
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.
At a glance
8 venison loin chops
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.
This recipe is from the article "Rabbits, Rattlesnakes, and Reindeer" by Rick Browne, Ph.B.