Barbecued Venison

12 venison chops
1 cup vegetable oil
1/2 cup white wine
4 teaspoons Dijon or Grey Poupon mustard
2 teaspoons chopped garlic
1/2 teaspoon Balsamic vinegar
Tony Chachere's Creole seasoning, to taste

In a bowl, mix oil, white wine, mustard, garlic and vinegar. Season venison chops with Chachere's and marinate in oil mixture for 1 hour.

Cook over medium-high heat on the grill until desired doneness.

Serves 6.