Ingredients

• 4 dried ancho chiles
• 2/3 cup reduced-sodium beef broth
• 2 cloves garlic, minced (2 teaspoons)
• 1 1/2 tablespoon tomato paste
• 1 teaspoon sugar, or to taste
• 1/2 teaspoon dried oregano, preferably Mexican
• 1 1/2 teaspoons canola oil
• Salt, to taste
• 6 6-ounce venison chops, trimmed
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 1

To make sauce: Tear chiles into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, pressing down with a wide spatula and turning once or twice, until they give off a roasted aroma, about 2 minutes. Transfer the chiles to a bowl. Add boiling water to cover. Let sit until softened, about 20 minutes. Drain.

Step 2

Combine the softened chiles, broth, garlic, tomato paste, sugar and oregano in a blender. Blend until very smooth. (If the mixture is too thick, add just enough water to give the sauce a smooth consistency.)

Step 3

Heat oil in a medium heavy-bottomed saucepan over low heat. Add chile puree and cook, stirring constantly, until sauce has darkened and thickened slightly, about 5 minutes. Remove from heat and strain through a fine sieve. Adjust seasonings with salt and more sugar, if desired.

Step 4

To grill venison: Preheat a grill or heat a cast-iron grill pan or skillet over high heat. Rub venison chops on both sides with garlic and brush lightly with oil. Season with salt and pepper.

Step 5

Grill or sear the chops until browned on the outside but still pink in the center, 1 to 2 minutes per side.