Grilled Venison and Vegetables
Peel and press the garlic. Mix with plucked rosemary and 4 tablespoons of oil. Rinse the chops, pat dry and mix in a bowl with the oil. Cover and infuse at least 2 hours in the refrigerator.
Rinse the peperoncinis and allow to drain. Rinse and peel the tomatoes. Peel the bottom third of the asparagus and put the spears together with the hot peperoncinis on grill pans. Drizzle with 2-3 tablespoons oil, season with salt and pepper and cook on the hot grill for 10-15 minutes, turning occasionally. After about 5 minutes lay the tomatoes on the grill, drizzle with the remaining oil, season with salt and pepper and grill while turning.
Remove the venison from the oil, season with salt and pepper and cook on the hot grill for about 10 minutes, turning occasionally. As desired brush the meat and vegetables with the garlic-rosemary oil.
Remove everything from the grill and serve on a plate or plates.