Yield: 8 Servings
|8||(6-8 oz) venison steaks or chops|
|2 tablespoons||Caribe (crushed N. New Mexico hot red chile)|
|½ cup||Unsalted butter; room temp.|
|2 teaspoons||Minced fresh rosemary -or-|
|1 teaspoon||Dried leaf rosemary; crushed|
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, .