Simple Venison Chops!

Venison Chops, probably the most delicious game treat one could possibly sink there chops into when prepared properly. It is no secrete I am big on wild game not only for the flavors but the health benefits it offers over store bought beef. This does need clarification, farmed game is up there and is readily available from your better butchery shops. Pricey but worth the cost for that special gathering, on to this simple recipe.

2 ea Venison Racks
2 tsp Ras El Hanout spice rub (check back for recipe)
2 tsp Olive Oil
Sea Salt to taste post grilling

Combine rub & olive oil to paste, rub cleaned venison racks with rub, place in air tight container, place in refrigerator for 2 to 4 hours. Preheat grill to 400 degrees, remove Venison Racks from refrigerator and allow to sit at room temp for 30 minutes prior to grilling. Cover rib bones with foil, place racks on preheated grill bone side up for 4 minutes, turn and allow to cook for 5 minutes. Remove racks from grill, allow to rest for 10 minutes, cut double chops, place atop bed of lightly dressed Arugula (olive oil & rice wine vinegar) Drizzle with juices that have escaped from cutting, garnish with chives and Micro Greens.
This would pair very well with Petite Sirah or if you are not the lover of Sirah's a full bodied Cab.
I will return with the rub recipe very soon, until then "Think Good Thoughts & Smile"!
**please note the photo above is not that of Chef Bataille's Kitchen or Bataille Gourmet Catering**