Dennis'S Venison Chops

1. 1

   TAKE ALL 4 CHOPS AND TENDERIZE W/MEAT CLEAVER OR OTHER TYPE OF HAND HELD OR MECHANICAL TENDERIZER,THIS IS NECESSARY TO KEEP THE CHOPS TENDER AND SOFT DUE TO THE LEANESS OF VENISON IF COOKED PAST MEDIUM. MIX 5OZ OF ZATARAINS,1/2 TSP BLACK PEPPER, 1/2 TSP SALT, 1 TSP CAJUN SHAKE,1 TSP VENISON SEASONING, 1/2 TSP CAYENNE PEPPER,DASH OF OREGANO, 1 1/2 TSP CINNAMON, 1 1/2 TSP SUGER, POUR MIX OVER CHOPS ONE AT A TIME AND HAND RUB IN EACH STEAK,STACK STEAKS IN TWO STACKS,POUR ANY LEFTOVER MIX OVER MEAT AND PLACE IN COVERED DISH, FRIDG FOR 24 HOURS TO MARINATE. WHEN READY TO COOK WRAP EACH CHOP W/ 2 SLICES OF FRESH BACON AND USE TOOTHPICKS INSERTED AT A SLIGHT ANGLE TO HOLD BACON ON CHOPS. PREPARE A CHARCOL GRILL AND WHEN READY COOK CHOPS AROUND 3-4 MINUTES PER SIDE, GIVE OR TAKE A FEW MINUTES EITHER WAY DEPENDING ON YOUR HEAT AND HOW WELL YOU WANT YOU STEAKS COOKED, I PREFER MY VENISON MEDIUM RARE DUE TO ITS LEANESS. WHEN DONE PULL AND DISCARD TOOTHPICKS AND CUT BACON ALONG WITH MEAT, EAT BOTH TOGETHER AND ENJOY. COMPLIMENT W/CREAMY POTATO SCALOPS AND WILD BROWN RICE.

* Per serving · 4 servings · Values may vary.