Geoffrey Pimblett
Barbecued Venison Chops with Lingonberry Sauce
1/2 cup thyme-infused olive oil 125 mL
1/4 cup soy sauce 50 mL
2 tbsp dry red wine 30 mL
1 tbsp each balsamic vinegar, steak sauce and 15 mL
single malt Scotch whiskey
1 tsp fennel seeds 5 mL
1 tsp Dijon mustard 5 mL
1/2 tsp each ground ginger and curry powder 2 mL
1/2 tsp freshly ground black pepper 2 mL
1/4 tsp salt 1 mL
8 frenched venison loin chops 8
Lingonberry Sauce (recipe follows)
In large bowl, whisk together oil, soy sauce, wine, vinegar, steak sauce, Scotch, fennel seed, Dijon, ginger, curry powder, pepper and salt. Add venison chops and massage with marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Preheat barbecue to medium heat. Remove chops from marinade. If desired, transfer marinade to a saucepan and bring to boil over medium-high heat. Boil gently for at least 5 minutes or until thickened.
Grill venison chops, turning once and basting with cooked marinade (if using), for about 5 minutes or until desired doneness. Serve with Lingonberry Sauce. Makes 8 servings.
Lingonberry Sauce
2 lbs lingonberries 1 kg
2 cups granulated sugar 500 mL
In large pot, bring lingonberries and sugar to boil over medium heat, stirring until sugar is dissolved. Reduce heat and boil gently, stirring often, until sauce is thickened. Cool, cover and refrigerate for up to 2 weeks.
.
