RecipeMeatYield: 2 to 4 servings
Marinated Venison Chops
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 240. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 single or 2 double venison chops or steaks, cut 3/4 inch thick (about 1 1/4 pounds)
- 1/4 cup vinegar
- 1/4 cup catsup
- 2 tablespoons cooking oil
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Snipped parsley (optional)
Instructions
- Place chops or steaks in a plastic bag set into a shallow dish. For marinade, combine vinegar, catsup, oil, Worcestershire sauce, dry mustard, garlic, salt, and pepper. Pour over meat; close bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
- Remove venison from bag, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 7 minutes. Turn and brush meat with marinade. Broil 5 to 7 minutes more for medium or 7 to 9 minutes more for well-done. Sprinkle with snipped parsley, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative