Grilled venison chops, Old Bay rub
Grilled venison chops. Old bay rub
Serves 4-6
12, 200-250g venison chops
Rapeseed oil
4tsp Old Bay rub
Sea salt
4tbsp water
10g chopped rosemary and sage
- Coat the chops with oil and then season with Old Bay rub.
- In a small heave-based pan melt the butter and brush the butter on the chops during cooking.
- Grill the chops over charcoal. If they start to sear to quickly move away from the direct heat.
- Using a temperature probe remove when the core meat temperature reaches 50°.
- Allow to rest for 5 minutes
- Add chopped garden herbs.
Garden cook pieces pictured for these recipes
Hand thrown ceramic white and green salad bowl found in our tableware section
Hand thrown nest of ceramic bowls found in our tableware section
Handmade ceramic small tumblers found in our tableware section
Shallow hand carved dish in sycamore with blackened edges found in our tableware section
