Barbecued Venison Chops with Lingonberry Sauce

[kirra]

Barbecued Venison Chops with Lingonberry Sauce

Ingredients:

1/2 cup thyme-infused olive oil
1/4 cup soy sauce
2 Tablespoon dry red wine
1 Tablespoon balsamic vinegar
1 Tablespoon steak sauce
1 Tablespoon single malt Scotch whiskey
1 teaspoon fennel seeds
1 teaspoon Dijon mustard
1/2 teaspoon each ground ginger and curry powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 frenched venison loin chops

Lingonberry Sauce:

2 pounds lingonberries
2 cups granulated sugar

Preparation:

In large bowl, whisk together oil, soy sauce, wine, vinegar, steak sauce, Scotch, fennel seed, Dijon, ginger, curry powder, pepper and salt. Add venison chops and massage with marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Preheat barbecue to medium heat. Remove chops from marinade. If desired, transfer marinade to a saucepan and bring to boil over medium-high heat. Boil gently for at least 5 minutes or until thickened. Grill venison chops, turning once and basting with cooked marinade (if using), for about 5 minutes or until desired doneness. Serve with Lingonberry Sauce. Yield: 8 servings

Lingonberry Sauce:
In large pot, bring lingonberries and sugar to boil over medium heat, stirring until sugar is dissolved. Reduce heat and boil gently, stirring often, until sauce is thickened. Cool, cover and refrigerate for up to 2 weeks.