Citrus – Cinnamon Grilled Venison Chops
Serves 4

Ingredients

4 Each Venison rib chops (about 1” thick), brined, recipe attached
1 Tablespoon Applewood smoked sea salt
2 teaspoons Brown sugar
1 teaspoon Cinnamon, ground
1 teaspoon Orange zest
1 teaspoon Lemon zest
1 teaspoon Lime zest
2 Tablespoons EVOO

Method

• Combine the salt, sugar, cinnamon, zests and EVOO in a small bowl. Stir to combine well. Can be made in advance.
• Rub oil and spice mixture all over venison chops and allow them to sit at room temperature for 1 hour.
• Prepare a medium hot grill.
• Lay venison chops at a 45°angle to the grill bars, cook for one minute.
• Turn chops the opposite 45°angle to the grill bars, cook for one minute.
• Repeat on the other side. The internal temperature should be about 130°.
• Remove from grill and allow the chops to rest for at least 10 minutes.
• Serve with sweet potatoes and a black pepper apple brandy sauce.
• ENJOY!

Apple Citrus Brine for Game
Enough for about 5 pounds of game

Ingredients

¾ Gallon Water
1 Quart Apple juice, fresh
1 Pint Orange juice, fresh
½ Cup Kosher salt
½ Cup Brown sugar
2 Apples Sliced thin, discard core
2 Each Garlic heads, cut in 1/2
1 Each Yellow onions, julienne
4 Each Cinnamon sticks, broken up
4 Each Whole cloves
20 Each Black peppercorns
4 Each Bay leaf
6 Each Juniper berries, lightly mashed
2 Limes, Cut in ½, juiced into water, then added to water
1 Bunch Fresh parsley, bruised and torn

Method

• Put water in a large enough container to easily hold the game. Dissolve salt and sugar in the water.
• Add the remaining ingredients to the water.
• Place meat in the brine so that it is totally submerged. Add more water if necessary.
• Place brined game in a cooler.
• Leave the meat in the brine for at least 8 and up to 12 hours.
• Remove meat from the brine. Rinse off all the brine. Pat dry with paper towels.
• Cook and enjoy!

from the kitchen of Jamie Samford
Vice President of Product Development
Winn Meat Company