Grilled Venison Chops

Yield: 6 servings

Ingredients

• 2 racks of venison

Rub

• ½ cup of dried porcini mushrooms
• 2 teaspoons of 5 peppercorn mix (10ml)
• 1 teaspoon sage (5ml)
• 1 tablespoon salt (15ml)

Directions

1. Pulse all ingredients in a coffee grinder and then rub all over meat.  Place venison in refrigerator and marinade for 1-2 hours.
2. Preheat one side of barbeque to 375°F/190°C or medium high heat and the other side of barbeque to 250°F/120°C or low heat.
3. Sear venison 2-3 minutes on each side over the medium high heat to achieve a crust.
4. Move venison over to low side of barbeque and continue to cook for 10-12 minutes for medium rare.