Ingredients

2 butterflied venison chops (filets from the backstrap)

2 tablespoons rice vinegar

2 tablespoons chopped fresh tarragon (rosemary, thyme, or other herbs if preferred.

2 cloves of fresh garlic, minced

Fresh ground pepper to taste

Rub filets with herbs and garlic.  Place on small dish and pour rice vinegar over top.  Marinate for 15 minutes at room temperature.  Turn and continue to marinate for an additional 15 minutes. 

Place on hot grill.  Cover and grill  for 3 minutes on first side.  Turn and allow to cook for an additional 4 minutes.

Serve with your preferred accompaniment.