Grilled Venison Chops
Grilled Venison Chops are marinated in our favorite coffee, brown sugar and garlic marinade and then quickly seared on the grill.
Prep Time15 minutes mins
Cook Time10 minutes mins
Additional Time3 hours hrs
Total Time3 hours hrs 25 minutes mins
Course: Venison
Cuisine: American
Keyword: coffee marinade, grilled venison, marinated venison chops, venison steak
Servings: 4 servings
Calories: 261kcal
Author: Milisa
- 1 whole venison rib rack
- ¾ cup brewed coffee
- 1 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
Prepare the marinade: In a small saucepan, add all of the marinade ingredients and place over medium heat.
Whisk often, cooking just until brown sugar is dissolved.
Pour into a bowl and cool to room temperature. Speed up the cooling process by placing marinade in the freezer for about 10 minutes.
Cut venison rib rack up into chops, slicing between the bones, creating individual steaks. Remove any excess fat and silver skin.
Place venison chops into a gallon plastic bag and pour marinade over the top.
Press out excess air and seal the bag. Turn over coating the chops well in the marinade.
Refrigerate for 3- 4 hours.
Prepare a grill fire to 300° using hickory or pecan for smoke flavor.
Remove venison from marinade and discard the marinade.
Place chops over indirect fire, cook for 5 minutes with the grill closed.
Flip the chops and continue to cook to desired doneness, 3- 5 minutes more for rare. Use a digital meat thermometer to test, we pulled ours at about 135°.
Rest 5 minutes before serving.
Temperatures for Venison Chops:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Serving: 1g | Calories: 261kcal | Carbohydrates: 50g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 436mg | Fiber: 2g | Sugar: 45g