Instructions: 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 4-6 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.