- 1 pack of Maui Nui venison loin chop
- 2 garlic cloves, peeled and whole
- 1-2 habanero peppers, seeds removed (can sub for 1 tsp cayenne pepper)
- 2 tbsps fresh thyme (leaves only)
- 1 tbsp fresh ginger
- 2 scallions, white and green parts, cuts in thirds
- 1/4 tsp allspice
- 1/4 tsp cumin
- 1/4 tsp nutmeg
- 1 tsp smoked paprika
- 1/4 tsp white pepper (can sub with black pepper)
- 1 tsp salt
- 2 tsp adobo seasoning
- 1/2 Tbsp coconut sugar (can sub with brown or white sugar)
- 2 Tbsp low sodium shoyu (soy sauce)
- Juice of 1 lime
- Olive oil
- Mango salsa (see ingredients below)
Start by preparing the venison loin chops. Rinse with cold water and pat completely dry. Trim away any silver skin.
Next, using a food processor, add garlic, ginger, thyme leaves, scallions, habanero pepper, dry seasonings, sugar, shoyu, lime juice, and a generous drizzle of olive oil. Blend the marinade until well combined.
Place the shoulder blade chops in the bowl, turning to coat the meat in the marinade.
Place in refrigerator and allow to marinate overnight.
Prepare the mango mint salsa right before cooking the loin chops. Set in fridge until ready to eat.
Set up the grill with charcoal, wood, or a mixture of both. Once the grill is hot, place the meat on the grill and continuously flip pieces every 2-3 minutes, while basting each side with the marinade as you flip.
Cook the loin chops until you have reached an internal temperature of 132-135° for medium-rare or until desired doneness. Then remove meat from the grill onto a cutting board, cover with foil, and let rest for about 5 minutes.
*Note For an alternative cooking method, sear on a cast-iron pan stovetop on medium-high heat.
Top the grilled loin chops with mango mint salsa and serve alongside rice. Enjoy!
- 1 mango, diced (not too ripe)
- 1 tbsp fresh mint leaves, finely minced
- 1 small jalapeno, seeds removed and finely diced
- 1 tbsp shallots, finely diced
- juice and zest of 1 lime
- 1 tsp salt
In a small bowl, combine all ingredients and mix well.