Grilled Venison Chops with Ancho Chile Sauce
This spicy, earthy ancho chile sauce would be delicious served with roasted chicken as well. Make it a meal: Serve alongside Cheese Grits. Source: EatingWell Magazine, January/February 1997
Ingredients
Ancho chile sauce
Venison
Directions
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To make sauce: Tear chiles into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, pressing down with a wide spatula and turning once or twice, until they give off a roasted aroma, about 2 minutes. Transfer the chiles to a bowl. Add boiling water to cover. Let sit until softened, about 20 minutes. Drain.
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Combine the softened chiles, broth, garlic, tomato paste, sugar and oregano in a blender. Blend until very smooth. (If the mixture is too thick, add just enough water to give the sauce a smooth consistency.)
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Heat oil in a medium heavy-bottomed saucepan over low heat. Add chile puree and cook, stirring constantly, until sauce has darkened and thickened slightly, about 5 minutes. Remove from heat and strain through a fine sieve. Adjust seasonings with salt and more sugar, if desired.
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To grill venison: Preheat a grill or heat a cast-iron grill pan or skillet over high heat. Rub venison chops on both sides with garlic and brush lightly with oil. Season with salt and pepper.
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Grill or sear the chops until browned on the outside but still pink in the center, 1 to 2 minutes per side.
Tips
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) up to 1 week ahead. Bring to a simmer before serving.
Nutrition Facts
1 vegetable, 6 lean meat