04-29-2004, 12:02 AM
GRILLED VENISON CHOPS
Serves four, or two hungry hunters.
4 venison steak medallions
cut from backstraps, about 11/2 inches thick
1 tablespoon olive oil
a little thyme
2 garlic cloves, minced
cracked peppercorns
Rub the steaks with olive oil, thyme, and minced garlic. Add cracked pepper to taste. Place them on the grill and turn once, after about 5 minutes. To test for doneness, insert the tip of your knife about a third of the way into the steak. The juice should run pink without looking raw. Or you can use the touch method: Press the tip of a forefinger against the flesh over your chin. If the steaks feel this soft, they’re rare. Press your forefinger against the cartilage on the tip of your nose. If the steaks feel this firm, they’re medium. Get them off the grill pronto and serve with a packaged b&éacute;arnaise sauce (such as Knorr’s).
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Serves four, or two hungry hunters.
4 venison steak medallions
cut from backstraps, about 11/2 inches thick
1 tablespoon olive oil
a little thyme
2 garlic cloves, minced
cracked peppercorns
Rub the steaks with olive oil, thyme, and minced garlic. Add cracked pepper to taste. Place them on the grill and turn once, after about 5 minutes. To test for doneness, insert the tip of your knife about a third of the way into the steak. The juice should run pink without looking raw. Or you can use the touch method: Press the tip of a forefinger against the flesh over your chin. If the steaks feel this soft, they’re rare. Press your forefinger against the cartilage on the tip of your nose. If the steaks feel this firm, they’re medium. Get them off the grill pronto and serve with a packaged b&éacute;arnaise sauce (such as Knorr’s).
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