From Charlie's book Great American Food


6 each 8 ounce, 1 1/2" thick venison chops

1/2 C balsamic vinegar

1/4 C olive oil

3 T ketchup

2 T worcestershire sauce

1 T black pepper, course grind

1/2 T salt, plus more to taste

2 T corn oil


Combine vinegar, olive oil, ketchup, worcestershire sauce, course pepper and 1/2 tablespoon salt in a nonreactive bowl. Whisk together until well blended. Set marinade aside.

Prepare a charcoal fire or preheat a gas grill.

Trim chops of excess fat. Brush them with corn oil and season to taste with salt and pepper. Place them on a hot grill with bones away from direct flame. Cook for 30 seconds, or just until grill marks have seared into the meat. Turn and liberally brush some reserved marinade onto the seared side. Grill, turning and basting frequently, for 15 minutes, or until chops are medium-rare. Place them on a warm platter and baste with remaining marinade.

"This is a tailgate tribute to my beloved football team. Win or lose on the field, they remain giants to this dyed-in-the-wool fan". I wrote that in my first cookbook many years ago, but still remain a Giants football fan. I once served this venison chop recipe to the players at a special tailgate party at the stadium in NY. This is also a great simple recipe for those hunters gearing up for the fall white tail deer season.

Serves 3-4