Sample Recipe - Kalamazoo 450 Series K450GB User Manual

SAMPLE RECIPE

Habanero Mustard Venison Chops
This recipe has some real kick to it, perfect for a fall day. Try the same marinade on chicken or
even quail. For less spicy palates, substitute 1 teaspoon of fennel seed for the habaneros.
Serves: 4
Ingredients:
4 venison rib chops, about 4 ounces each, frenched
4 tablespoons dried garlic flakes
2 tablespoons mustard seed
2 habanero peppers, seeds and stems removed
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
2-3 handfuls apple or cherry wood chips
Cooking Directions:
Soak half of the wood chips for one hour.
Finely chop the habaneros (use surgical gloves while chopping peppers to keep your fingers
free of oils). Mix in a bowl with the garlic flakes, mustard seed, sea salt and pepper.
Preheat grill to 500°F (prepared for indirect cooking at 500°F).
Place dry wood chips in the bottom of your grill's smoking tray and then layer the soaked chips
on top of the dry chips. Put the smoker tray in the grill about 15 minutes before you will begin
grilling the venison, as the grill heats up. If you do not have a smoking tray on your grill, you
can make a smoking pouch. Wrap the wood chips (layered dry under wet) in a long, flat foil
pouch. Pierce the top of the pouch with a fork to create vent holes. Make a lot of vent holes,
piercing the foil pouch all over the top side. Place the foil pouch directly on your grilling surface
about 15 minutes before you begin grilling the venison.
Rinse and thoroughly dry the venison rib chops. Coat generously on all sides with the
habanero spice mixture, and let rise to room temperature while the grill warms. Seasoned
chops should sit for at least 15 minutes, but not more than 20 minutes.
Sear chops for one minute on each side directly over the hottest flame. Move chops away from
the flame for indirect grilling. For one inch thick chops, grill at 500 degrees over indirect heat
for about 4 minutes per side, turning once and keeping the grill hood closed.
We suggest service with wild rice and steamed fresh green beans.
For more recipes visit our website: www.KalamazooGourmet.com. While there, you can
also sign up to automatically receive the latest Kalamazoo Outdoor Gourmet recipes via
our electronic newsletter, Hot Off The Grill!
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Kalamazoo Outdoor Gourmet 1.800.868.1699 www.KalamazooGourmet.com
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