Grilled Drunken Venison Chops

June, 28th 2022 By Recipes by Sugar
Recipe Credit: Outdoor Life
Grilled Drunken Venison Chops Plated

Grilled Drunken Venison Chops is a great week night recipe. Just throw everything in the marinade that morning before work. Then when dinner rolls around, just throw on the grill. Not much prepping or cook time with this recipe. I am always hesitant with cooking venison as I have mixed feelings with the gaminess taste. The wine with this recipe, really mixes well with that taste. I am not sure I can even explain it as it almost sweetens that taste. The salt at the end really enhances everything. My last bite I added some Parmesan cheese from my side dish and Woah! I am doing Parmesan crust on these next time.

Ingredients for Grilled Drunken Venison Chops

  • 2 -8 venison chops
  • 1 cup Cabernet Sauvignon
  • 3 cloves minced garlic
  • 1 tablespoon black pepper
  • 1/2 cup olive oil
  • 1 large shallot, sliced or minced
  • 2 sprigs fresh thyme
  • 1 tablespoon crushed juniper berries
  • Sea salt or kosher salt to taste

Utensils Needed

  • Medium sized mixing bowl
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Grill

Directions for Grilled Drunken Venison Chops

Prep Time: 5 minutes / Marinade Time: 2 – 12 hours / Cook Time: 10 – 15 minutes

  1. Outdoor Life
  2. In a medium mixing bowl, place wine, garlic, pepper, olive oil, shallot, thyme, and juniper berries. Mix well. DO NOT ADD SALT.
  3. Place chops in marinade for 2 – 12 hours in the fridge. I just covered the bowl with Seran wrap. Mix chops through this process occasionally if possible.
  4. Preheat grill to around 400 degrees.
  5. Take chops out of marinade and wipe them off.
  6. Place on grill and cook to desired doneness. (nothing more than medium, they dry out).
  7. Pull chops once done and let rest 5 minutes before serving.
  8. Sprinkle with salt. Enjoy!
Grilled Drunken Venison Chops Marinade
Grilled Drunken Venison Chops Raw

Variations

  • I can never find juniper berries around me. I used bay leaves in place.
  • You have to wipe off marinade before grilling, as you do not want to eat the berries, bay leaves, or thyme.
  • I forgot to add salt at the end. Make sure to do that as it really enhances the flavors.