Complimentary Recipe – Grilled Pumpkin/Ginger-Glazed Venison Chops
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Grilled Pumpkin/Ginger-Glazed Venison Chops
2 Tbs. Fresh rosemary leaves
2 Tbs. Chopped garlic
1/2 cup extra virgin olive oil
1 @ 8 rib French Rack (sliced into 8 chops)
1/4 cup Pumpkin/Ginger syrup
In a 13 x 9 x 2 inch glass baking dish (3 QT) stir together rosemary, garlic, oil, and Venison Chops, turning the chops to coat. Marinate Chops, covered and chilled, turning the racks once, 1 day. Bring the Venison to room temperature, before grilling.

Prepare grill.
Remove Venison from the marinade and let excess marinade drip off, and discard the marinade. Put 2-4 Tbs of syrup in a bowl for basting. Grill the venison to desired doneness (not greater than medium), basting as meat is turned. When Venison is done, remove from grill and serve immediately. Best if you drizzle warm syrup over chops before serving.

Serves: 6-8


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