Grilled Venison Chops

1. 1

   Preheat the grill to high or heat a grill pan over high heat.

2. 2

   Brush both sides of the chops with the oil and season with salt and pepper.

3. 3

   Put on the grill and grill until golden brown and slightly charred, about 4 minutes.

4. 4

   Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer.

5. 5

   Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.

6. 6

   While the venison is resting, melt the butter in a medium saute pan over medium-low heat.

7. 7

   Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes.

8. 8

   Add the blackberries to the butter and cook for 20 seconds.

9. 9

   Season with salt and pepper.

10. 10

    Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop.

11. 11

    Garnish with fresh sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.