Barbecued Venison Chops

Simon Rimmer serves succulent venison chops with a deliciously piquant sauce made using pineapple, peppers, tomatoes, chillies and mint
By Simon Rimmer
Barbecued Venison Chops
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 8 venison chops
  • 75 ml lager
  • 1 lime, juice only
  • 1 onion, sliced
  • 200 g butter
  • garlic salt

For the salsa roja

  • 2 slices pineapples
  • 2 red peppers
  • 2 plum tomatoes
  • 2 red chillies
  • olive oil
  • 2 tbsp soft dark brown sugar
  • 1 tbsp roughly chopped mint
  • 1 large lime, juice only

To serve

  • green salad


1. Preheat a grill or barbecue until hot.

2. Line a grill pan with foil.

3. Lay the chops in the grill pan.

4. Add the lager, lime juice, onion and butter and cook for about 10 to 15 minutes, turning the chops from time to time. Sprinkle garlic salt on the chops each time you turn them.

5. When the chops are cooked, take them out of the grill pan and put directly on the barbeque or under the grill until charred.

6. To make the salsa roja; brush the pineapple, peppers, tomatoes and chillies with oil. Sprinkle with the sugar, then barbecue or grill until charred.

7. Place the charred fruit and vegetables in a food processor or blender with the mint and lime juice and season with salt. Blend until smooth.

8. Serve the chops with the sauce on the side and salad leaves.

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