Venison chops
Salt and pepper as needed
Olive oil

Season the chops with salt and pepper, and brush with the oil.

Place the venison presentation side down first on the grill. Grill for 3 minutes and then give each chop a 90 degree turn to make the presentation (criss-cross) marks.

Turn the venison chops over, and complete cooking until desired doneness, about 3 to 4 minutes more.

Serve the chops with Caramelized Garlic Sauce.

Caramelized Garlic Sauce
4 ounces whole garlic cloves, peeled
2 ounces butter or oil
White wine
1 pint store-bought demi-glace
1 ounce basil
Salt and pepper as needed
2 ounces whole butter, diced

Blanch the garlic cloves in salted water, shock and peel them.

Saute the blanched garlic cloves in the butter or oil until they are lightly browned. Remove garlic and juices. Deglaze the pan with the white wine, and reduce until it thickens.

Add the demi-glace, garlic and any juice from the sauteed garlic. Reduce the mixture a little bit more.

Add the basil and adjust the seasoning. When ready to serve, add the diced butter.