venison chops are rich, high-quality cuts of meat that generally have a fair amount of fat, keeping them tender and succulent during the cooking process. Grilling venison chops tends to intensify their natural taste, especially if you are using charcoal, which adds a smoky flavor. If you prefer venison to be a bit milder, soak it in buttermilk for eight hours. Pat it dry and allow it to warm up to room temperature.
Wrap the venison chop in plastic wrap. Place the venison chop on a clean plate until it warms up to room temperature, about one hour, before cooking.
Preheat a gas or charcoal grill to 450 degrees Fahrenheit.
Rub the venison chop with a cut clove of garlic on both sides. Brush the venison chop with extra virgin olive oil. Season to taste with kosher salt and freshly ground black pepper.
Place the venison chop on the grill over direct heat. Cook the venison chop for two minutes on each side for rare meat, three minutes for medium rare and four minutes for medium.
Check the internal temperature of the venison chop with an instant-read thermometer. When fully cooked, the internal temperature should be between 130 to 135 degrees Fahrenheit for rare meat, 135 to 140 for medium rare and 140 to 145 for medium.
Put the cooked venison chop on a warm serving plate. Allow it to rest for five to six minutes before serving.
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."