Grilled Venison Chops
Grilled Chops with bold coffee and cinnamon flavors! Top it with some blueberry chipotle sauce for the perfect finishing kick!
INGREDIENTS
MEAT:
- 6-8 Venison Chops or Medallions
- Blueberries for garnish
- Chopped Parsley for garnish
COFFEE RUB:
- 1.5 tbsp of Ground Coffee
- 2 tsp of Kosher Salt
- 1.5 tsp of Black Pepper
- 1.5 tsp of Chipotle Powder
- 1.5 tsp of Garlic Powder
- 1 tsp of Onion Powder
- 1 tsp of Cinnamon
BLUEBERRY CHIPOTLE SAUCE:
- ¼ cup of Fresh Blueberries
- 2.5 tbsp of Chipotle Puree
- 1.5 tbsp of Apple Cider Vinegar
- ¾ tbsp of Molasses
- 5-6 Garlic Cloves
- 1 tsp of Brown Sugar
- ½ tsp of Kosher Salt
- ½ tsp of Black Pepper
INSTRUCTIONS
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In a bowl, mix together all the ingredients for the coffee rub. Lather your venison chops with canola oil and season generously on all sides with the coffee crust. Set aside until ready to cook.
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Add all the ingredients for the blueberry chipotle sauce to a food processor and blend. Place in a bowl and set in the fridge until ready to use. When you pull out of the fridge, the sauce might be like jelly so feel free to stir around until liquified again.
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Preheat a high heat fire for direct grilling (around 400F).
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Add your venison to cook for about 1.5 minutes per side or until they are 120F internal. Once the venison is done, pull it off and let rest for 5 minutes.
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Garnish your venison chops with the blueberry chipotle sauce, fresh blueberries and chopped parsley. Serve and enjoy!
