This venison chops with cranberry drizzle recipe by Rich Wright is a great addition to your Thanksgiving feast.

Ingredients

6–8 venison chops

1/4 cup olive oil

1/4 cup teriyaki sauce

1 red onion (chopped)

Fresh ground peppercorn

1/4 cup dry red wine

1 tsp McCormick’s Monterey seasoning

1 can cranberry sauce

Directions

Marinate chops in olive oil, teriyaki sauce, onion, peppercorn, wine and McCormick’s. Combine all seasonings and liquids, and pour over chops in a large enough baking dish so chops can be turned over in marinade. Keep chops refrigerated, turning frequently and poking with a fork for better marinating. Bring cranberry sauce to a boil in a medium sauce pan, then allow to simmer. Set aside and place chops on the grill at high heat. Sear both sides, turning over after two minutes. Lower the heat and continue to grill to desired doneness. Remove from heat and serve with drizzled cranberry sauce.