Grilled venison rib chops in herb butter with roasted garlic potato puree

Unwrap the venison rib chops, blot off excess moisture and set aside to take the chill off.

Peel the potatoes, removing any dark spots, and dice evenly.

Cook the potatoes in salted water at a soft rolling boil until tender.

Meanwhile bring butter and crushed garlic cloves to a light simmer in a small pan, 10 to 15 minutes, until the garlic is soft and caramelized.

Test that a potato smears on the board with no uncooked pieces; drain and let steam off excess moisture a minute or two.

Pass the potatoes through a fine mesh strainer, adding the roasted garlic towards the end; return to a warm stovetop.

Warm the milk in the hot garlic butter, then beat it into the potatoes a little at a time until smooth and light; salt to taste, cover and hold on very low heat.

Grind the red, green and black peppercorns coarsely in a mortar and pestle; season the chops on both sides with kosher salt and the pepper.

Grill the chops on a very hot grill pan about two minutes per side, plus a little time on the bones, to about medium-medium rare.

Rest the chops in butter with oregano, thyme and rosemary 5 to 7 minutes.

Dollop puree on the plate, spread it into a well with a spoon coated in the herb butter, stack the chops, pour over the drippings, scatter the herbs and finish with a sprinkle of the peppercorns.