Saturday, April 30, 2011

Black & Blue Venison Chops

Made this tonight & wasn't really sure how it was gonna turn out, but man, let me tell you what.... it was some good eats!!!

Marinate 4 butterfly cut backstraps for 3 hours with the following mixture:
1/4 Cup White Wine
1/4 Cup Balsamic dressing

Once the meat is done marinading & the grill is hot...

Mix up equal parts of real bacon bits & crumbled blue cheese

Lay the backstrap out flat and spoon the bacon & blue mixture onto one half of the butterfly chop. Fold the other half over, and pin it closed with tooth picks (it's a good ideal to soak the tooth picks in water for a couple minutes to keep them from burning on the grill).

Grill to your liking, but with venison & most wild games I try not to cook it past medium.

Throw in a few side dishes, a beverage of your choice, and get ready to enjoy...

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