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Email to Master Chef Don F. Easley Jr.      

    Barbecued Venison Rib Chops W/ Rosemary

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 4 to 6

    Recipe Link:

    List of Ingredients

    6 Venison rib chops, cut to 1 inch thick (2 to 2-1/2 pounds total)
    cup fresh rosemary leaves
    2 tablespoons olive oil
    salt and pepper


    1. Sprinkle 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.




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