Grilled Venison Chops

• 4 (8-ounce, 1 1/2-inch-thick) venison chops
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
• 4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish
• 12 fresh blackberries, sliced in half

1. Preheat the grill to high or heat a grill pan over high heat.
2. Brush both sides of the chops with the oil and season with salt and pepper.
3. Put on the grill and grill until golden brown and slightly charred, about 4 minutes.
4. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer.
5. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
6. While the venison is resting, melt the butter in a medium saute pan over medium-low heat.
7. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes.
8. Add the blackberries to the butter and cook for 20 seconds.
9. Season with salt and pepper.
10. Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop.
11. Garnish with fresh sage leaves.

chops, canola oil, kosher salt, unsalted butter, sage, fresh blackberries

Taken from www.epicurious.com/recipes/food/views/grilled-venison-chops-382825 (may not work)