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Grilled Venison Chops or Steaks with Béarnaise Butter by Karen Eagle

Have game steaks cut about ½ to ¾ inch thick. They will cook quickly and be less chewy.

  • Prepare a hot fire in the grill.

  • Rub olive oil on meat and sprinkle with salt and pepper rub. Set aside.

  • Make the Béarnaise Butter and spoon into a ramekin. Set aside.

  • Grill meat for about 3 to 4 minutes per side for rare to medium-rare. Serve with a pat of the Béarnaise Butter on top.

Serves 4

2 tablespoons olive oil

4 venison chops or steaks, or other big game

2 tablespoons Coarse Kosher Salt and Freshly Cracked Pepper Rub (page 21)

Béarnaise Butter (page 15)

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  4. Grilled Venison Chops or Steaks with Béarnaise Butter
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