This is a tailgate tribute to my beloved football team. Win or lose on the field, they remain giants to this died-in-the-wool fan.

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 3 tablespoons ketchup
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon coarsely ground black pepper
• 1/2 tablespoon salt plus more to taste
• 2 carrots
• 2 stalks celery
• 1 medium red onion
• 1/2 head Savoy cabbage
• 6 8-ounce, 1-1/2"-thick venison chops
• 2 tablespoons corn oil
• Pepper to taste
• Potato Galettes (see page 00), optional
• 1/2 cup Citrus Vinaigrette (see page 00)
• 1 tablespoon celery seeds
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh chives

Combine vinegar, olive oil, ketchup, Worcestershire Sauce, coarse pepper, and 1/2 tablespoon salt in a non-reactive bowl. Whisk together until well blended. Set marinade aside.

Wash carrots and celery. Trim and peel. Cut into uniform 2" x 1/4" strips. Measure out 1 cup of each vegetable. Place in boiling salted water to cover and cook for 30 seconds or until crisp-tender. Drain and repeat under cold running water. Pat dry and set aside.

Peel and trim onion. Cut in half, lengthwise, and then into thin strips. Set aside.

Wash cabbage. Core and cut, lengthwise, into thin pieces. Set aside.

Prepare a charcoal fire or preheat gas grill.

Trim chops of excess fat. Brush with corn oil and season to taste with salt and pepper. Place on hot grill with bones away from direct flame. Cook for 30 seconds or just until grill marks have seared into the meat. Turn and liberally brush reserved marinade onto the seared side. Grill, turning and basting frequently, for 15 minutes or until chops are medium rare. Place on a warm platter and baste with remaining marinade. If necessary, cover lightly and keep warm.

If using Potato Galettes, preheat oven to 300 degrees F. While venison is grilling, place galettes on a non-stick baking sheet in preheated oven for 10 minutes to reheat.

While chops are grilling, heat vinaigrette in a large saute pan over medium heat. Add the reserved vegetables and saute for 5 minutes or until cabbage is tender and vegetables are heated through. Toss in celery seeds, parsley, and chives and season to taste with salt and pepper.

Mound the hot vegetable slaw down the center of a warm platter. Crisscross the chops, bones facing up, over the slaw. If using, place galettes, slightly overlapping, on each side of the platter. Serve immediately.