Teresa's Recipes
Grilled Venison Chops with Rosemary and Honey
Experience the rustic charm and robust flavors of the countryside with these Grilled Venison Chops. Marinated in a savory blend of honey, rosemary, and soy sauce, these venison chops acquire a beautiful caramelization when grilled to perfection. These chops are a nod to our ancestors who relied on hunting for sustenance, making it a perfect dish to reconnect with our roots. As the venison sizzles on the grill, the aroma will surely create anticipation for a hearty meal.
Ingredients
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons, finely chopped Fresh Rosemary
- 4 cloves, minced Garlic
- 1/4 cup Honey
- 1/2 cup Soy Sauce
- 1/4 cup Olive Oil
- 4 (6-ounce) chops Venison Chops
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 2 hours 10 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 20g
- Carbs: 20g
- Protein: 50g
- Sodium: 1500mg
- Sugar: 18g
Instructions
- To prepare the marinade, combine the olive oil, soy sauce, honey, minced garlic, and chopped rosemary in a bowl. Stir until the ingredients are well blended.
- Place the venison chops in a glass dish. Pour the prepared marinade over the chops, ensuring all sides are thoroughly coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
- Preheat your grill to medium-high heat. If using a charcoal grill, wait for the coals to acquire a light coating of ash.
- Remove the marinated venison chops from the refrigerator. Season both sides with salt and pepper.
- Place the chops on the grill. Cook for about 5-7 minutes on each side or until your preferred level of doneness is reached. For medium-rare, an internal temperature of 145°F is recommended.
- Remove the chops from the grill and let them rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful chop.