Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
8 venison loin chops
1/2 cup olive oil
2 cloves garlic, chopped & lightly browned
1 sprig rosemary
1 sprig thyme
2 teaspoons black peppercorns
Salt and pepper loin chops, then brush chops with olive oil mixture. Place on a heated grill and cook for 4-5 minutes per side until the meat is cooked the way you like it, basting every time you turn the meat. Let loin chops rest for 2 minutes before serving.
Accompany venison chops with the apricot-mango chutney (go to recipe).