Ingredients

• 3/4 cup pureed chipotles in adobo, (1 can)
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 1 teaspoon toasted ground cumin
• 1/2 teaspoon balsamic vinegar
• 1/2 tablespoons brown sugar
• 4 large antelope or venison rib chops
• 3 tablespoons unsalted butter
• 2 shallots, minced
• 2 large leeks, white parts only, washed and thinly sliced
• 4 cups cleaned and coarsely chopped Swiss chard leaves without veins
• 2 cups washed baby spinach
• 3/4 cup good-quality bourbon
• Salt and freshly ground black pepper

Instructions

1. TO PREPARE THE RIB CHOPS: Preheat the grill to medium. Combine the ingredients for the glaze and mix well. Grill the chops, brushing well with glaze, for about 6 minutes on each side. You can also roast the chops in a preheated 425 degree oven for 10 to 12 minutes, brushing often with glaze, to an internal temperature of about 130 degrees for medium rare, which is suggested.
2. TO PREPARE THE GREENS: Melt the butter in a large saute pan over medium heat. Add the shallots and leeks and cook gently for 10 minutes without browning. Add the chard and spinach, cover, and steam for 2 minutes. Uncover, stir well, and cook off the moisture. Deglaze over high heat with bourbon. Season with salt and pepper and serve with grilled chops.