Barbecued Venison Rib Chops W/ Rosemary
Source of Recipe
Master Chef Don Easley
Serves 4 to 6
Recipe Link: RecipeCircus.com/recipes/MasterChefDon
List of Ingredients
6 Venison rib chops, cut ¾ to 1 inch thick (2 to 2-1/2 pounds total)
¼ cup fresh rosemary leaves
2 tablespoons olive oil
salt and pepper
1. Sprinkle ½ of the rosemary leaves onto one side of the chops. With a flat mallet, gently pound meat to hold rosemary leaves in place.
Turn chops over and repeat.
Lightly brush chops all over with oil.
2. Place chops on a grill 4 to 6 inches above a solid bed of hot coals.
3. Cook chops about 2 minutes per side for medium rare. Season with salt and pepper.