CULINARY ARTS PROGRAM MOORHEAD, MN

Venison Chops w/ Garam Masala, Lemon, Garlic & Rosemary YIELD: 4 PORTIONS

2 2 6 1 1 ½ ½ 2 4

tsp. Tbls. cloves Tbls. tsp. tsp. cup Tbls. each

lemon zest lemon juice (omit if marinating overnight) garlic, minced Garam masala kosher salt cracked black pepper olive oil fresh rosemary, chopped fine venison rib or loin chops



Combine the zest, lemon juice, garlic, garam masala, kosher salt, pepper, olive oil, and rosemary in a shallow baking dish large enough to accommodate the size of the chops.



Rub and coat the chops with the mixture and allow the chops to marinate for at least 20 minutes and no more than 2 hours. If you want to marinate the chops overnight, make sure to omit the lemon juice.



Grill or broil chops to your liking.

Revised November 25, 2016

Chef Randall Toenges

Page 1