Venison Loin Chops

Game meat gets a bad reputation for a gamey taste and being a tough cut meat. I personally come from a family of non-hunters and am the odd ball out. I have been hunting since college, this is one of my favourite hobbies and I do enjoy meat. Ryan has been hunting since he was 12 years old and comes from a hunting family. He is no stranger to game meat or hobby. We enjoy the Spring Turkey hunt in Ontario, September Dove Hunt and the fall bow/gun hunt for Deer. Filling our freezer with fresh meat is my absolute favourite. It tastes good AND it saves on our weekly grocery bill.

I take it as a personal challenge to show our friends and family that this gamey meat stigma can actually be delicious, flavourful and melt in your mouth. While also respecting everyone's personal boundaries, meaning I do disclose what they are eating.

Photo Credit: V.Gray

I have been using this recipe for 3 plus years now and everytime Ryan eats he has to ask me if it's beef or venison? This is a huge to me because it shows that you can take that gamey piece of meat and transform it into something else. By a simple marinade, a little extra attention to the meat itself and cooking it on the bbq you can alter the taste to the point that someone with experience with this meat, does not know if it's beef or venison.

I also understand if you are someone who enjoys the taste of venison this may not appeal to you. However if you are looking to introduce someone who is hesitant on trying venison, I would highly recommend using this recipe. This recipe is very easy and basic, working with a few flavours and a 24 hour marinade time. So let's get started!

Venison Loin Chops Red Wine Marinade

Ingredients

In a plastic container:

• Venison Loin Chops

• 1 tbsp of garlic powder

• 1 tbsp of Montreal Steak Spice

• 1 tbsp of oregano

• 1 tbsp of olive oil

• 1/2 cup of white vinegar

Total prep time: 5 minutes

Total marinade time: 24 hours

Total BBQ time: 10 - 15 minutes

Total rest time: 10 minutes

Photo Credit: V.Gray

Preparing & Cooking

1. In your container put the olive oil, garlic powder, Montreal steak spice and oregano. Before placing your meat into the container, make sure you remove any big sections of fat on the meat (this will help dull the gaminess of the meat). Place the meat in the container, patting and flipping it so the spices and oil get on both sides.

2. Once your meat has spices and oil on both sides add your white vinegar. Place in the fridge (with a towel over top or in a darker section) for 24 hours.

3. Pre heat the BBQ to 300C and clean off any leftover residue on the grills. When you are ready, put the venison chops on the bbq and cook for 5 minutes each side. When you flip

then they should have nice grill marks on them.

4. When these come off the grill they will be medium to medium-well done. Let them rest for 10 minutes before serving.

5. They are ready to eat! Pick your favourite side dish and enjoy.

Photo Credit: V.Gray

This is one of our favourite recipes for venison chops or steaks. It is a great introduction recipe for people who are not accustomed to eating game meat. Removing the outer layer of thick fat takes away a lot of the gamey taste, leaving you with a nice cut of meat that when cooked properly melts in your mouth.

Cheers!

Photo Credit: V.Gray

**Please note that all opinions and views expressed in this post are my own, from my own experiences. If you would like to see more pictures follow me on Instagram vikki.gray **