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BBQ’d Venison Loin Chops with Apricot-Mango Chutney

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

 

Venison Loin Chops

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).

Additional Tips

This recipe is from the article "Rabbits, Rattlesnakes, and Reindeer" by Rick Browne, Ph.B.

 

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