Name: Peppered Venison Steaks
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

What is the surest character of true, divine, supernatural love that distinguishes it from counterfeits that arise from a natural self-love? It is the Christian virtue of humility that shines in it. Divine love above all others renounces and abases what we term “self.” Christian love or true love is a humble love… In that person we see a sense of his own smallness, vileness, weakness, and utter insufficiency. We see a lack of self-confidence. We see self-emptiness, self-denial, and poverty of spirit. These are the manifest tokens of the Spirit of God.

Jonathan Edwards

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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