Venison is one of the leanest meats available.

• 4 bone-in venison chops (2-1/2 oz/70 g each)
• 1/4 cup onions, chopped
• 2 cloves garlic, crushed
• 3/4 cup apple juice
• 1/4 cup raspberry Balsamic vinegar
• 1/4 cup soy sauce
• 3/4 cup sunflower oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary

Method

In a bowl or dish, marinate venison in remaining ingredients for 2 hours, turning at least 4 times.  Remove from marinade and place over an alder wood-burning grill at a high temperature, ensuring flames are close to but not touching meat.  Grill for 5 minutes on each side or to desired doneness.

Makes 2 servings.

Use a stovetop or barbecue grill if you don't have an alder wood-burning grill.  Venison can be purchased from gourmet butchers or from online sources.

Reprinted with permission from © Dolly and Annie Watts, Where People Feast: An Indigenous People's Cookbook, printed by Arsenal Pulp Press  click for book review.

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