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Print this Recipe    Venison Chops

Marinated Venison Chops

4 venison chops or steaks, 3/4-inch thick (about 1 lb.)
1/4 cup red wine vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon pepper
2 clove garlic, minced

Place chops in shallow dish. Combine wine vinegar, oil, catsup,
Worcestershire sauce, salt, dry mustard, pepper, and garlic; pour
over chops. Cover and chill several hours, turning meat occasionally.
Drain meat, reserving marinade. For medium-rare meat, broil chops
3 inches from heat, about 6 minutes, basting with marinade
occasionally; season with a little salt and pepper. Turn; broil 6
more minutes, continuing to baste occasionally. Increase timing 1
to 2 minutes per side for medium and well-done meat. Makes 4
servings.

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