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Post by Sheila on Apr 11, 2008 20:39:01 GMT -5
Marinated Venison Chops 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.
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