Venison Chops with Asparagus and Hollandaise Sauce
Believe it or not Tuffbucker, I was just gonna post the same message. Thought it might be nice to share a few recipies. I do love a steak on the grill with just some pepper, but I have a few other good recipies I enjoy too.
Rub the venison chops in a little bit of tabasco, then rub in some pepper, garlic power, and a small amount of salt. Let these sit while you work on the sauce.
Hollandaise Sauce
4 egg yolks
3 tablespoon Lemon juice
1/4 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoon Dry mustard
8 drops tabasco sauce
1 stick of butter (no one said anything about being healthy)
This needs to be simmered slowly at a low heat, stirring all the time. Start melting the butter, and then add the egg yolks. Like I said - low heat. If the butter is melting too quickly, take the pot on/off the burner to help control the heat. After the butter is slowly melted and mixed with the egg yolks, add the rest of the ingredients. If it starts to get too thick, add a little water at a time. It's best to try to time the sauce to be done right when the chops are, or else it starts to thicken if it sits around too long. But adding a little water can bring it back from being too thick.
Start grilling up the chops. A few minutes before they are done, get the asparagus ready. Snap off the ends of the asparagus (it naturally breaks at the point that separates the best part of the stalk from the tougher, stringy part). Drop in some boiling water for just a few minutes.
Let the chops sit for a couple of minutes after pulling off the grill, then top with a few pieces of the asparagus, and pour on some hollandaise sauce.