Post by Granny Smith on Apr 13, 2008 16:59:48 GMT -5
Marinated Venison Chops
contributed by riverwalk
4 venison chops or steaks, 3/4-inch thick (about 1 lb.)
1/4 cup red wine vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon pepper
2 clove garlic, minced
Place chops in shallow dish. Combine wine vinegar, oil, catsup,
Worcestershire sauce, salt, dry mustard, pepper, and garlic; pour
over chops. Cover and chill several hours, turning meat occasionally.
Drain meat, reserving marinade.
For medium-rare meat, broil chops 3 inches from heat, about 6 minutes, basting with marinade occasionally; season with a little salt and pepper. Turn; broil 6 more minutes, continuing to baste occasionally. Increase timing 1 to 2 minutes per side for medium and well-done meat.
Makes 4 servings.
contributed by riverwalk
4 venison chops or steaks, 3/4-inch thick (about 1 lb.)
1/4 cup red wine vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon pepper
2 clove garlic, minced
Place chops in shallow dish. Combine wine vinegar, oil, catsup,
Worcestershire sauce, salt, dry mustard, pepper, and garlic; pour
over chops. Cover and chill several hours, turning meat occasionally.
Drain meat, reserving marinade.
For medium-rare meat, broil chops 3 inches from heat, about 6 minutes, basting with marinade occasionally; season with a little salt and pepper. Turn; broil 6 more minutes, continuing to baste occasionally. Increase timing 1 to 2 minutes per side for medium and well-done meat.
Makes 4 servings.