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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


  1. In a bowl, mix oil, white wine, mustard, garlic and vinegar.
  2. Season venison chops with Chachere's and marinate in oil mixture for 1 hour.
  3. Cook over medium-high heat on the grill until desired doneness.

Serves 6.


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