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Grilled Venison Chops

Early Summer 2004
200403011.jpg
food and drink

BY: Derek Mayes, Glen Abbey Executive Chef

If you have never tried venison this is a great recipe to start. However, if venison is not to your taste, substitute veal chops or rib steaks and marinate for only 30 minutes instead of 1 hour. Serve this dish with grilled vegetables. If lingonberry jelly is available, serve on the side.

1 tsp (5 mL) finely chopped garlic
2 juniper berries, ground or 1 tbsp (15 mL) gin
3 tbsp (45 mL) finely chopped shallots
1/2 tsp (2 mL) Worcestershire sauce    
2 tsp (10 mL) chopped fresh rosemary
Kosher salt
1/2 tsp (2 mL) cracked black pepper
1/4 cup (50 mL) olive oil
1/2 cup (125 mL) robust red wine
Six 10 oz (300 g) venison chops

1.  Mix together garlic, juniper berries, shallots, Worcestershire sauce, rosemary, salt, pepper, olive oil and red wine in a gratin dish. Add venison chops and let marinate 1 hour on the counter, turning once.

2.  Remove venison from the dish. Preheat grill to high and grill for 6 to 7 minutes per side or until medium-rare.

Serves 6


Grilled Vegetables

4 unpeeled Yukon Gold potatoes, cut in 3/4-inch (2-cm) thick batons
1 red pepper, seeded and halved
1 orange or yellow pepper, seeded and halved
1 red onion, cut into 3/4-inch (2-cm) thick rounds
8 oz (250 g) thick asparagus
4 whole portobello mushrooms, stems removed
1 green zucchini, cut lengthwise into 1/4-inch (5-mm) slices
1 yellow zucchini, cut lengthwise into 1/4-inch (5-mm) slices
1/2 cup (125 mL) olive oil
3 tbsp (45 mL) lemon juice
1/4 cup (50 mL) balsamic vinegar
1 tsp (5 mL) chopped fresh basil
1 tsp (5 mL) fresh crushed garlic
Salt and freshly ground pepper

1. Place potatoes in pot and cover with cold water. Bring to a boil over high heat and boil for 7 minutes. Drain.

2. Combine peppers, onion, asparagus, mushrooms and green and yellow zucchini. Add potatoes to vegetable mixture.

3. Whisk together olive oil, lemon juice, balsamic vinegar, basil and garlic. Add to vegetables and toss to coat. Marinate for one hour.

4. Remove vegetables from marinade and season with salt and pepper. Preheat grill to high. Place potatoes on grill for 7 to 8 minutes per side. Grill mushrooms for 5 minutes per side. Grill peppers, skin-side down, until skin blackens, about 10 to 12 minutes. Grill zucchini and asparagus for 2 to 3 minutes per side. Remove from heat and season with salt and pepper.

5. Slice mushrooms into long slices; cut peppers and zucchini into wedge-shaped pieces; slice onions in quarters. Heap vegetables on six serving plates and top with venison chop.

Serves 6

What to Serve

LCBO#:649723
$14.95  
200403011.jpg
food and drink

Grilled Venison Chops

Early Summer 2004

BY: Derek Mayes, Glen Abbey Executive Chef

If you have never tried venison this is a great recipe to start. However, if venison is not to your taste, substitute veal chops or rib steaks and marinate for only 30 minutes instead of 1 hour. Serve this dish with grilled vegetables. If lingonberry jelly is available, serve on the side.

1 tsp (5 mL) finely chopped garlic
2 juniper berries, ground or 1 tbsp (15 mL) gin
3 tbsp (45 mL) finely chopped shallots
1/2 tsp (2 mL) Worcestershire sauce    
2 tsp (10 mL) chopped fresh rosemary
Kosher salt
1/2 tsp (2 mL) cracked black pepper
1/4 cup (50 mL) olive oil
1/2 cup (125 mL) robust red wine
Six 10 oz (300 g) venison chops

1.  Mix together garlic, juniper berries, shallots, Worcestershire sauce, rosemary, salt, pepper, olive oil and red wine in a gratin dish. Add venison chops and let marinate 1 hour on the counter, turning once.

2.  Remove venison from the dish. Preheat grill to high and grill for 6 to 7 minutes per side or until medium-rare.

Serves 6


Grilled Vegetables

4 unpeeled Yukon Gold potatoes, cut in 3/4-inch (2-cm) thick batons
1 red pepper, seeded and halved
1 orange or yellow pepper, seeded and halved
1 red onion, cut into 3/4-inch (2-cm) thick rounds
8 oz (250 g) thick asparagus
4 whole portobello mushrooms, stems removed
1 green zucchini, cut lengthwise into 1/4-inch (5-mm) slices
1 yellow zucchini, cut lengthwise into 1/4-inch (5-mm) slices
1/2 cup (125 mL) olive oil
3 tbsp (45 mL) lemon juice
1/4 cup (50 mL) balsamic vinegar
1 tsp (5 mL) chopped fresh basil
1 tsp (5 mL) fresh crushed garlic
Salt and freshly ground pepper

1. Place potatoes in pot and cover with cold water. Bring to a boil over high heat and boil for 7 minutes. Drain.

2. Combine peppers, onion, asparagus, mushrooms and green and yellow zucchini. Add potatoes to vegetable mixture.

3. Whisk together olive oil, lemon juice, balsamic vinegar, basil and garlic. Add to vegetables and toss to coat. Marinate for one hour.

4. Remove vegetables from marinade and season with salt and pepper. Preheat grill to high. Place potatoes on grill for 7 to 8 minutes per side. Grill mushrooms for 5 minutes per side. Grill peppers, skin-side down, until skin blackens, about 10 to 12 minutes. Grill zucchini and asparagus for 2 to 3 minutes per side. Remove from heat and season with salt and pepper.

5. Slice mushrooms into long slices; cut peppers and zucchini into wedge-shaped pieces; slice onions in quarters. Heap vegetables on six serving plates and top with venison chop.

Serves 6

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