Venison Chops with Black Pepper & Chettinad Spice
Grilled venison chops rubbed with robust Chettinad spices and pink peppercorns. Rich, gamey, and beautifully presented.
9 ingredients
6 steps
Ingredients
- 14 venison chops, French trimmed
- 22 tsp Chettinad spice blend (kalpasi, marathi mokku, dried red chilli)
- 31 tsp black pepper, coarsely ground
- 41 tsp pink peppercorns
- 51 tbsp ginger-garlic paste
- 62 tbsp yogurt
- 71 tbsp ghee
- 8Fresh herbs for garnish
- 9Chutney for serving
Instructions
- 1Blend Chettinad spices, black pepper, pink peppercorns, ginger-garlic paste, and yogurt into a marinade.
- 2Coat venison chops generously and marinate for 2–4 hours.
- 3Grill over high heat for 3–4 minutes each side for medium-rare (venison is best pink).
- 4Rest for 3 minutes.
- 5Brush with warm ghee.
- 6Plate upright, garnish with fresh herbs, and serve with chutneys.