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Broiled Venison Chops

Cut the chops of a moderate thickness, remove the bones and season the chops with salt and pepper, then put them into a basin, baste them with olive oil and allow them to steep in it for two days. When ready for them place the chops on a greased gridiron, and broil them over a clear fire for twenty minutes, turning them when half done. When cooked place the chops on a hot dish, brush them over with a paste brush dipped in glaze, and serve them with a dish of butter.

Broiled Venison Chops with Chestnut Puree Take half a dozen fine venison chops, pare, flatten them a trifle, and put them on a plate, with one pinch of salt, one-half pinch of pepper and one tablespoonful of oil. Roll them well in this seasoning, and put them to broil for four minutes on each side. Put one pint of hot puree of chestnuts on a dish, place the chops over, and serve with a gravy poured over all.