Barbecue Recipes

JUNIPER SPICED VENISON CHOPS

Depending on the type of venison available, the chops will vary in size, so you will need either one or two per person.

INGREDIENTS
4—8 venison chops
1 cup red wine
2 medium red onions
6 juniper berries, crushed
1 cinnamon stick, crumbled
1 dried bay leaf, crumbled
thinly pared strip of orange rind
olive oil, for brushing
salt and freshly ground black pepper

SERVES 4

1. Place the venison chops in a large mixing bowl and pour the red wine over them. Using a sharp knife, cut the red onions in half crosswise and add them to the bowl.

2. Add the juniper berries, cinnamon, bay leaf and orange rind. Toss well to coat evenly and then cover the bowl and allow to marinate for at least an hour, or overnight in the refrigerator.

3. Drain the venison and onions and reserve the marinade. Brush the venison and onions generously with the olive oil and sprinkle with plenty of salt and freshly ground black pepper.

4. Cook the venison and onions on a medium-hot grill for 8—10 minutes on each side, turning once and basting regularly with the marinade. The venison should still be slightly pink inside even when fully cooked.