Spicy Grilled Venison Rib Steaks

I love spicy food and I know a lot of other people do too. In fact, I like my wings so hot, that the morning after eating a pile of ‘em, I normally end up sitting on the toilet with my eyes closed tight, rocking back and forth slightly while biting down on a block of wood. But, somehow… it’s worth it! Don’t worry, though, this venison recipe isn’t all that hot. It’s just “warm.”

I like to use rib steaks (chops, as they’re often called) because they’re super tender and mild. They’re a lot like lamb chops, actually. I normally “French” the ribs, meaning I remove all the fat and tiny bits of meat from the ribs. This way, people can pick them up by the bone and eat them like finger foods or snacks if they want to.

There are mainly two reasons why we marinade things: One is to enhance flavour and the other is to tenderize. Rib steaks from a deer will normally be tender no matter what you do… so in this case, we’re marinating for flavour… BIG flavour!

Marinade (Enough for 8 rib steaks, which are about the size of lamb chops)

2 tbsp Worchestershire sauce
2 tbsp balsamic vinegar
1 tsp salt
1 tsp pepper
3 cloves garlic, fine chopped or crushed
1 tsp of medium heat hot sauce (Uncle Frank’s or something similar)
1 tsp ground cayenne pepper

Let the meat marinate in the refrigerator for a few hours, or overnight if you have the time.

Before you place the steaks on the grill, let the meat sit for an hour at room temperature. Grill on super high heat for about a minute and a half per side (medium rare). It would be a crime to overcook these beautiful steaks. The spirit of the deer would even come back to haunt you and maybe even kick you in the balls!

Serve with anything really, but a simple stir fry works well. Rice would too, as would potatoes.

Pound ‘er Down!