I liked grilled venison chops, with their rich whisky-and-pecan-laced yams.

Grilled venison chops are top-notch, while rack of lamb with herb glazed turnips, twice-cooked potatoes and rosemary sauce is fine, too.

Grilled venison chops, with their rich whiskey-and-pecan-laced yams, are top-notch, while roast chicken with chanterelle gravy and soft herb polenta is excellent.

One of the best entrees was grilled venison chops with terrific mashed potatoes seasoned with roasted tomato and thyme.

Equally succulent are rare venison chops perched atop a red lentil-vegetable ragout.

"I got four venison chops," I said.

The chef at Mesa Grill in Manhattan nudged the fruit in a savory direction, serving it with venison chops, charred peppers and onions.

Why are the venison chops, marinated in olive oil, garlic and herbs ($19.95 a pound), so much better than the usual pallid venison?

Just as substantial and delicious was a special of rare, double-rib venison chops matched with a sun-dried cherry sauce.

Six seasoned venison chops are $39.