While at my friends at A to Z Butchers, I saw in the display case some venison chops and decided they would be the wow factor to the Christmas dinner. I used some of my dad’s tricks, marinating in wine to eliminate the gaminess and to add flavor. My so -in-law cooked it hot and fast on the Webber to make sure to keep it juicy. Montreal steak seasoning on the outside gives the dish flavor, and as you can see, it can compete with the prime rib as the star. I hope you like it.

2 venison double chops (about a pound)
8 ounces Cabernet Sauvignon
1 tablespoon salt substitute
1 clove garlic, crushed
1 sprig thyme
1 tablespoon oil
1 tablespoon Montreal steak seasoning

Mix Cabernet Sauvignon, salt substitute, crushed garlic, and thyme. Add meat and let rest for 2 hours in the refrigerator.

Dry chops with paper towel.

Heat grill to high.

Coat steak with oil.

Add Montreal steak seasoning. Coating all sides.

Oil grill.

Add steaks to grill; cook for 5 minutes per side.

Cook until 125 internal temperature.

Let rest for 10 minutes.