Venison Chops with Smoky Jalapeno Sauce

6-9 (5-6 oz) venison or elk  chops
3/4 c. beer
3/4 c. chopped onion
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. cumin seeds
2 Tbsp. chopped canned chipotle or jalapeno chili peppers
2 Tbsp. olive oil
1 Tbsp. sauce from chipotle
1 (8 oz)  can tomato sauce
1 Tbsp. red wine or cider vinegar
1/2 – 1 tsp. salt

Trim chops if needed; pat dry. Combine beer, onion, garlic, oregano and cumin seeds in saucepan; bring to boil and cook until onion is tender, about eight minutes. Add chili peppers and chili sauce; press through a food mill or puree. Add tomato sauce, olive oil, vinegar and salt. Brush chops with 1/2 cup sauce, cover and marinate one hour. Reserve remaining sauce. Grill chops over hot coals or broil three inches from heat. Cook five – eight minutes per side. Heat remaining sauce. Serve chops with sauce. Makes six servings.

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