| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 8 | Servings | ||
INGREDIENTS
| 8 | (6-8 oz) venison steaks or chops | |
| 2 | tb | Caribe (crushed N. New Mexico hot red chile) |
| 1/2 | c | Unsalted butter; room temp. |
| 2 | ts | Minced fresh rosemary -or- |
| 1 | ts | Dried leaf rosemary; crushed |
INSTRUCTIONS
Two hours before serving, set venison chops out at room temperature; trim off membrane & excess fat. Spread caribe on piece of waxed paper; press chops into caribe to coat both sides. Set chops aside. Prepare rosemary butter: in a bowl blend butter & rosemary with a spoon. Set aside at room temperature. To cook, prepare a bed of hot coals, or preheat broiler. Position grill or rack 4-6 inches from heat source. Lightly grease grill or rack. Grill or broil meat until browned on one side; turn & cook second side to doneness. Place a spoonful of rosemary butter on each chop before serving. Makes about 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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