Grilled Venison Chops

Directions

1. 1
   Preheat the grill to high or heat a grill pan over high heat.
2. 2
   Brush both sides of the chops with the oil and season with salt and pepper.
3. 3
   Put on the grill and grill until golden brown and slightly charred, about 4 minutes.
4. 4
   Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer.
5. 5
   Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
6. 6
   While the venison is resting, melt the butter in a medium saute pan over medium-low heat.
7. 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. 8
   Add the blackberries to the butter and cook for 20 seconds.
9. 9
   Season with salt and pepper.
10. 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. 11
    Garnish with fresh sage leaves.