• 4 venison chops or steaks, 3/4 inch thick (about 1 pound)
  • 1/4 cup wine vinegar
  • 1/4 cup cooking oil
  • 1/4 cup catsup
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1 clove garlic, minced


Place chops in shallow dish. combine wine vinegar, oil, catsup, worcestershire, 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 minutes more, continuing to baste occasionally.Increasing timing 1 to 2 minutes per side for medium and well done meat. Makes 4 servings

Print this recipe

Submitted 6/13/05.
Source: B.H.&G Dec. 1995
Submitted By: Linda Wilson
Marinated Venison Chops