Recipe - Peppered Venison Steaks

8 (68 oz) venison steaks or
chops
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
One half cup Unsalted butter; room temp.
2 teaspoon Minced fresh rosemary or
1 teaspoon Dried leaf rosemary; crushed

Two hours before serving, set venison chops out at room temperature; trim
off membrane & excess fat. Spread caribe on piece of waxed paper; press
chops into caribe to coat both sides. Set chops aside. Prepare rosemary
butter: in a bowl blend butter & rosemary with a spoon. Set aside at room
temperature. To cook, prepare a bed of hot coals, or preheat broiler.
Position grill or rack 46 inches from heat source. Lightly grease grill or
rack. Grill or broil meat until browned on one side; turn & cook second
side to doneness. Place a spoonful of rosemary butter on each chop before
serving. Makes about 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.