• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 4 venison chops or steaks, 3/4-inch thick
  • 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.


This is also good cooked out on the grill.

Categories: Broil/Grill  Main Dish  Wild Game 

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