Grilled Venison Chops with Rosemary and Honey

Ingredients

Salt

1 teaspoon

Black Pepper

1/2 teaspoon

Fresh Rosemary

2 tablespoons, finely chopped

Garlic

4 cloves, minced

Honey

1/4 cup

Soy Sauce

1/2 cup

Olive Oil

1/4 cup

Venison Chops

4 (6-ounce) chops

Instructions

1. 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.
2. 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.
3. Preheat your grill to medium-high heat. If using a charcoal grill, wait for the coals to acquire a light coating of ash.
4. Remove the marinated venison chops from the refrigerator. Season both sides with salt and pepper.
5. 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.
6. 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.