Instructions

1. Place the chops in a bowl and cover them in a homemade or prepared marinade for up to 24 hours, if desired. Good choices for venison include Italian dressing, beer or any mixture containing vinegar or wine. To remove most of the gamey taste, use a marinade of milk, black pepper and fresh garlic.

2. Bring chops to room temperature 30 to 60 minutes before grilling. This will prevent ending up with a cold center the middle of the chop. However, if the chops are cut very thin, bring them straight from the refrigerator to the grill.

3. Start up the grill. Use a brush to scrape down the grates, then wipe or brush the grill with vegetable oil. If using a charcoal grill, opt for lump charcoal instead of briquettes. The lump charcoal burns hotter, has a smokey flavor and doesn't include any additives like briquettes. The grill should reach a temperature of 450 degrees Fahrenheit.

4. Pat the venison chops dry with paper towels. Coat them with a little vegetable oil and add any spices as desired. In addition to salt and pepper, complementary options for venison include rosemary, garlic and cumin.

5. Place the chops onto the grill with tongs. Grill them on one side for 2 minutes. Move the chops 90 degrees on the grill to give cross-hatch marks, then cook them for another 2 minutes.

6. Flip the chops and cook the other side for approximately 3 minutes. For the best flavor, aim for medium-rare to medium, or around 140 F to 145 F. The chops will be browned on the outside but still pink in the center.

7. Remove the chops from the grill with the tongs and place them on a plate or cutting board. Cover with aluminum foil. Let them rest for 5 to 10 minutes before serving, adding a little freshly-ground pepper or a squeeze of lemon juice, as desired. This will allow the juices to distribute throughout the meat.