Mikey
10-14-2005, 11:01 AM
This is Awesome .... and a good way to keep them pesky blood sucking Vampires away ....since Halloween is only 2 weeks away :rofl:
Also a Nice way to impress the friends and Family that dont like wild meat because its too "Gamey"
Chops and Camelized Garlic Sauce
Venison chops
Salt and pepper as needed
Olive oil
Season the chops with salt and pepper, and brush with the oil.
Place the venison presentation side down first on the grill. Grill for 3 minutes and then give each chop a 90 degree turn to make the presentation (criss-cross) marks.
Turn the venison chops over, and complete cooking until desired doneness, about 3 to 4 minutes more.
Serve the chops with Caramelized Garlic Sauce.
Caramelized Garlic Sauce
4 ounces whole garlic cloves, peeled
2 ounces butter or oil
White wine
1 pint store-bought demi-glace
1 ounce basil
Salt and pepper as needed
2 ounces whole butter, diced
Blanch the garlic cloves in salted water, shock and peel them.
Saute the blanched garlic cloves in the butter or oil until they are lightly browned. Remove garlic and juices. Deglaze the pan with the white wine, and reduce until it thickens.
Add the demi-glace, garlic and any juice from the sauteed garlic. Reduce the mixture a little bit more.
Add the basil and adjust the seasoning. When ready to serve, add the diced butter.
I had this Dish on the long weekend(Thanksgiving or Columbus day for our Friends south of the 49th) that just passed... Made with Mule deer ..... If you are one of those that dont like a Mulies taste ...try it with this recipe ... I garantee you will change your mind.
Also a Nice way to impress the friends and Family that dont like wild meat because its too "Gamey"
Chops and Camelized Garlic Sauce
Venison chops
Salt and pepper as needed
Olive oil
Season the chops with salt and pepper, and brush with the oil.
Place the venison presentation side down first on the grill. Grill for 3 minutes and then give each chop a 90 degree turn to make the presentation (criss-cross) marks.
Turn the venison chops over, and complete cooking until desired doneness, about 3 to 4 minutes more.
Serve the chops with Caramelized Garlic Sauce.
Caramelized Garlic Sauce
4 ounces whole garlic cloves, peeled
2 ounces butter or oil
White wine
1 pint store-bought demi-glace
1 ounce basil
Salt and pepper as needed
2 ounces whole butter, diced
Blanch the garlic cloves in salted water, shock and peel them.
Saute the blanched garlic cloves in the butter or oil until they are lightly browned. Remove garlic and juices. Deglaze the pan with the white wine, and reduce until it thickens.
Add the demi-glace, garlic and any juice from the sauteed garlic. Reduce the mixture a little bit more.
Add the basil and adjust the seasoning. When ready to serve, add the diced butter.
I had this Dish on the long weekend(Thanksgiving or Columbus day for our Friends south of the 49th) that just passed... Made with Mule deer ..... If you are one of those that dont like a Mulies taste ...try it with this recipe ... I garantee you will change your mind.