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.