Barbecue Venison Chops
Submitted by awake21
Beer-braised venison chops grilled with butter, onion, and garlic salt until charred and smoky. A quick 25-minute wild game recipe that’s rustic, bold, and built for the backyard grill.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minNothing says “I earned this meal” quite like tossing venison chops on a hot grill with a splash of beer.
This recipe keeps things dead simple. You start the chops on foil with butter, onion, and beer to lock in moisture, then move them straight to the grate for that deep, charcoal-kissed char.
The garlic salt builds up layer by layer with every flip, creating a savory crust that plays off the lean, earthy flavor of the venison.
Ready in about 25 minutes flat, this is the kind of no-fuss grilling that hunters and backyard cooks live for.
Pro Tips
- Don’t skip the foil stage. Venison is lean and will dry out fast without that initial steam from the beer and butter.
- Use a dark lager or stout for deeper flavor. Light beer works fine, but you’ll get more complexity from something with malt backbone.
- Let the chops rest 5 minutes after pulling them off the grill so the juices redistribute.
Ingredients
Directions
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices.
Place chops on foil. Add beer, chopped onion and butter.
Sprinkle garlic salt on chops each time you turn them.
When chops are done, remove foil from grill.
Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
Comments
Never cook chops until black, it ruins the taste.