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Citrus – Cinnamon Grilled Venison Chops

Serves 4

Ingredients

• 4 Each Venison rib chops (about 1” thick), brined, (see brine recipe below)
• 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.

Apple Citrus Brine for Game

Enough for 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.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company