Venison chops with smoky jalapeno sauce
6 to 9 venison or elk chops, 5 to 6 ounces each
¾ cup beer
¾ cup chopped onion
2 cloves garlic, minced
1 tsp. dried oregano
½ tsp. cumin seeds
2 Tbsp. chopped canned chipotle or jalapeño chili peppers
1 Tbsp. sauce from chipotle or jalapeño peppers
1 8-ounce can tomato sauce
2 Tbsp. olive oil
1 Tbsp. red wine or cider vinegar
½ to 1 tsp. salt
HOW TO FIX IT
Trim chops if needed; pat dry.
Making the sauce: Combine beer, onion, garlic, oregano and cumin seeds in a saucepan; bring to a boil and cook until onion is tender, about 8 minutes. Add chili peppers and chili sauce; press through a food mill or puree in blender. Add tomato sauce, olive oil, vinegar and salt.
Brush chops with ½ cup sauce, cover and marinate 1 hour. Reserve remaining sauce.
Grill chops over hot coals or broil 3 inches from heat. Cook 5 to 8 minutes per side.
Heat remaining sauce and serve with chops.
Makes 6 servings.