I sure do miss deer hunting every year. And every year I always say I’m going to go hunting again, but the thought of freezing my butt off in the woods all day long always deters me.
I definitely miss having a large supply of venison in the freezer, but I always seem to manage to come up with a few steaks and roasts here and there from friends who still hunt. And that’s exactly where I got these venison chops. So, I put together a new spice rub to try out just for these chops, got the grill out, and ended up with some mighty fine tasting venison chops!
Grab some venison, follow along, and see what you think!
Ginger & Spice Grilled Venison Chops
- 2 lbs. venison chops
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon lemon pepper
- Mix all the spice rub ingredients together and remove the venison chops from the refrigerator 30 minutes before you plan to put them on the grill.
- Cover all surfaces of the chops with a light to medium covering of the spice rub and gently rub in. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill.
- Get your grill going and achieve a medium hot grill. Place the chops directly on the grill and cook until done to your liking.
Helpful Grilling Tips:
- Use a meat thermometer to know when the chops are cooked to your liking. (Remember, the less you stick it, the less juices you lose.) For medium rare: 145° F. For medium: 160° F. For well done: 170° F.
- Be careful not to burn the outside. Move to a slightly cooler spot if necessary.
- Use tongs or a spatula to flip and remove from the grill. You don't want to stab the filet and allow all those delicious juices to flow out!
- Take the chops off the grill and allow to set for at least 3 minutes before cutting to allow the juices to redistribute.