| 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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