Barbecued Venison Chops
|Dry mustard||1 Tablespoon|
|Grated onion||1 Tablespoon|
|Minced parsley||2 Tablespoon|
|Butter||1⁄4 Pound, soft but not melted (1/2 Cup)|
|Venison chops||6 , cut 1 inch thick|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
Blend mustard, onion, parsley, and butter thoroughly.
Shape into a small roll and chill until firm.
Barbecue chops on a grill about 12 inches above glowing coals.
Brush chops frequently with mixture of lemon juice, chili sauce, and salt; turn only once.
Cook until done to your taste 8 to 14 minutes for rare.
Remove to heated platter and place a slice of spiced butter roll on each chop.
Garnish with fresh herbs.