Double Cut Wild Caught Venison Chops with Plum and Guajillo Chile BBQ Sauce
Ingredients
- 4 double-cut Frenched venison chops
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 cup yellow onion, minced
- 2 teaspoons garlic, minced
- 1/2 pound small red plums, grand rosa would be nice, pits removed
- 6 guajillo chiles, (these are dried) stems removed and seed, then cut into thin strips
- 1/2 cup water
- 1 tablespoon brown sugar
- 3 tablespoons honey, a light variety prefered
- 1/4 cup cider vinegar
- 2 tablespoons tomato sauce
- Kosher salt and fresh ground pepper
Instructions
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