Grains like alfalfa??? Of course, the way my family cooks it is to bread and fry it, and I think it’s just yucky. Melt 1/2 butter in large ... and saute the chops for 10 minutes. And never underestimate the power of Guinness Deer Stew. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. We are currently working on two Kansas deer and one Colo antelope from this season. Deer jerky is better than bacon. I mean, if you’re starving sure, but if you’re not, it needs to cure. Isn’t trying to take the gaminess out of venison like trying to take the beefiness out of beef? Truly wild venison has a stronger, more nuanced flavor than most venison sold in butcher shops, since much of the venison on the market is farm or ranch raised. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. Pan-Seared Venison Chops in a Spiced Marinade | Mark's Daily Apple Some people don’t like to eat game because it’s too, well, gamey. To assemble: Preheat oven to 350°F. For the chops: 4 Venison chops 2 tablespoons grill seasoning 2 tablespoons butter 2 tablespoons olive oil In an ovenproof saute pan, melt butter and olive oil together over fairly high heat. Unfortunately I missed the opportunity this year but a friend of mine hunts and can only eat so much so he and friends will ‘donate’ whole animals for the cost of processing, about $80. Just call it 20% and enjoy. Or the novel coronavirus, or SARS-CoV2. Eat 2 a year during the fall. Place pan over medium-high heat and add the wine and maple syrup to the pan. Dang. I usually just simmer them for a bit in a pan so de-raw the meat juice, then let it cool before pouring it over my salad. Most of the commercially sold venison is axis. The age of the deer also plays a role – the younger the animal, the more mild and tender its meat is. 1 tablespoon coriander seeds. I have a compartment in my freezer full of venison that my brother (the great white hunter) gave me. Pat chops dry and liberally season both sides with salt, black pepper, cayenne and thyme. I’ve never liked it, but I gave him a gas stove for my niece when I replaced mine. deer fat or tallow is solid at room temperature, and will give the meat a waxy coating as the meat cools on the plate. 1 tablespoon peanut oil. Some people don’t like to eat game because it’s too, well, gamey. We also do all the processing in our own kitchen (he skins and quarters in the field), so I can create my own cuts based on what we like to eat, make ground meat, sausages, etc. My uncle once tried to cook a tenderloin the night he shot a deer. Your email address will not be published. Add venison and marinate for 4-6 hours, periodically rotating meat so all sides are exposed to the marinade. Unfortunately all I have in the freezer is some raccoon. Broil or grill the bacon-wrapped venison chops until medium-rare. But for smaller animals like white-tailed or mule deer, the chops will need to be butterflied. This will ensure ... Mince cloves of fresh garlic in preparation and set aside. A sweet-spicy Asian-inspired venison marinade imparts loads of flavor. According to the USDA, farm raised deer live in a somewhat confined outdoor area and can be fed grains such as wheat, alfalfa, or corn. But apparently they like flat land, and we live in a hilly area. Two Bone Broth Latte Recipes: Ginger Turmeric and Garlic Herb. Move the chops into the oven and cook 4-8 minutes (depending on thickness of the meat) until meat is rare to medium-rare and a thermometer registers 125-130 degrees. I have some wild chops in the freezer. Perfect, my fiances dad has some venison meat he just recently got hunting. Marinating venison will help tenderize the lean meat and enhance the taste without masking the meat’s true flavor. Transfer to … Some ranch-raised deer are also harvested in the field, rather than rounded up and butchered in a processing plant. In a large skillet, heat the oil over medium high heat. A little extra preparation will be well worth it. Slice across the grain … It always kills me that everything wild is sold as “venison” since moose is as different from pronghorn as chicken is from emu. When the oil starts to smoke, add the chops and sear for 3 minutes. Others prize wild meat for exactly this quality. Add demi-glace and simmer 5 more minutes, until slightly thickened, then pour over chops. If you'd like to add an avatar to all of your comments click here! We have no problems with the fat going rancid as they are free range animals and the fat, especially the cavity and back fat are highly saturated and great for rendering. I am also a big fan of venison loin and jerky, yummm. That looks amazing! Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 … Make a roux (1 part unsalted butter and 1 part flour by weight) add to marinade and thicken. Give it a try! For the meat: trim the venison tenderloin and season with salt and pepper. I find that marinades make great salad dressings. If you continue to use this site we will assume that you are happy with it. We cooked our venison chops much like we cook our beef steaks, seared in a hot pan then finished in the oven. Leave on a plate or rack to warm to room temperature. How to Cook Venison Chops With Butter & Garlic. Earlier this week I made antelope stew and venison tacos. Some of the tenderest meat I’ve ever eaten. Sliced backstrap (aka loin) thin, marinaded for a few hours in favorite asian flavors, stir fried it up with julianed peppers, zuch, yellow squash, and onions. Pan sauce. I love venison. Venison cooked beyond medium-rare is likely to be tough. http://www.huntingnerd.com/recipes/#/pan-seared-venison-chops Venison chop recipe as featured on Hunting Nerd. For the marinade: Combine onion, garlic, red wine, olive oil, and bay leaves in a bowl. The goal should be around 1.5" thick. For the pan sauce: Remove pan from the oven and drain off excess oil. Heat the oil or butter in the pan before adding the chops so the surface of the meat will pick up a rich brown sear as soon as it hits the hot pan, and cook the chops only a few minutes per side. It was apparently not very good. I harvest about five whitetail deer per season, and my family enjoys it often. Place oil in a heavy-duty skillet to coat the bottom. Cut 4 sets of double-bone chops and place them in the marinade for 2 to 3 hours. Place the venison chops on a wire rack or a broiling pan … Just make sure to use some carrots or peas to counteract the bitterness of the Guinness. Some things that are worth mentioning in any discussion of wild (ish) meat – is that lots of things can enter into the taste and tenderness of the meat. 3 tablespoons butter. 1/2 cup beef stock. Ranch raised deer are allowed to roam over hundreds of acres and forage in a fairly natural setting. And deer chili. Meta-analysis finds that low-carb and very low-carb diets can induce remission ... Hi folks! Sear the chops in the bacon fat, 2-4 minutes per side. Several hours ahead of time, slice nicely trimmed loin into 1/3lb - 1/2 lb chops. If you prefer venison to be a bit milder, soak it in buttermilk for eight hours. Cook for 8-10 minutes until meat is medium-well. Have some venison sirloin in my freezer, compliments of a friend who’s dad is a hunter (so it’s au natural!) However, I’m game (pun intended, LOL). . . Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Okay – I’ll let that one slide, but Mark, you know they don’t feed alfalfa as a grain. Ideas, anyone? Eating venison makes us feel closer to nature and after a few bites we always begin to imagine we are hunters living off the land rather than city folk who drove through traffic to buy our venison at a butcher shop. Pan-Fried Venison Steak Recipe: How to Make It | Taste of Home I love venison and this marinade sounds yummy. Also, part of what helps the flavor of venison, is it’s supposed to hang and air dry for a week, or even two, in a refrigerated place. ... To make the smashed potatoes, roughly peel and chop the potatoes into quarters. Stir fried cauliflower “rice” sounds awsome. The name of the specific animal must be specified on the package label when the meat is sold. Place pan with the seared chops into the oven and cook 10 to 12 minutes or until medium rare (130°F). I’d like to start with a large chunk of backstrap that’s taking up quite a bit of space. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Maybe one day we will have the chance to hunt for our dinner…  but until then we have these tasty venison chops to tide us over. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. Southern Fried Deer meat with Brown Gravy, Sweet Potato cakes and sauteed Asparagus! pan arrange the chops and spread chopped onion over top of meat, add seasonings and pour soda in Once the marinated venison chops are ready to hit the oven, it only takes 10 to 12 minutes to cook. Remove from oven. Venison cooked beyond medium-rare is likely to be tough. The secret to great tasting deer meat is to remove all of the fat (tallow) and white connective tissue that you can from the meat. I usually do pot roasts in the crock pot because they are easy but I think I’ll make the effort for this. Add chops to the pan and sear each side 3-4 minutes until browned. In a bowl or sealable plastic bag, combine wine, oil, garlic, peppercorns, cumin, allspice and bay leaves. Your email address will not be published. Heat the marinade. If you are broiling the chops, you are going to want to move a rack to the middle of the oven and preheat the broiler to high for about 5 minutes. Serve immediately. Heat a skillet over medium-high heat and add chops, searing 2-3 minutes on each side. Can I beg you for the recipe?? 3 star anise. Required fields are marked *. If the gamey flavor in venison is overpowering and unpleasant, it’s likely that what you’re tasting isn’t the natural flavor of the meat, but the side affects of improper handling. Directions Lightly season the venison chops on both sides with salt and black pepper. I’ve got several bags of deer meat and this sounds like a great recipe for at least one of them. We always have some venison tallow on hand. Ingredients. Serves: 4Prep Time: 3 hoursCook Time: 20-30 minutes. Our red wine marinade, spiced with peppercorns, bay leaves, allspice and cumin, gives the meat a little more complexity, a hint of spice and the mellow flavor of wine. Move the chops into the oven and cook 4-8 minutes (depending on thickness of the meat) until meat is rare to medium-rare and a thermometer registers 125-130 degrees. I guess it’s about time for me to try something other than letting it be. Boil them until tender while the steaks are resting. Sprinkle salt and fresh-cracked pepper over the chops. What is the best recipe for someone that wants to like venison but never has? As an experienced hunter will tell you, once a deer is shot the meat should be cleaned and butchered as quickly and efficiently as possible. Turn heat up to medium high and sear both sides of chops, about 2 minutes each side, and then turn heat to low. I made venison stir fry just last night. Pat chops dry and season with 1 teaspoon of salt. Some real good eating no matter how you fix it. Sauce: Add the blueberries and simmer … https://www.food.com/recipe/venison-chops-with-mushroom-sauce-12340 this is super easy to make and even better to eat!!! I am so so happy my husband understands the importance of proper meat care. Place oil in a heavy-duty skillet to coat the bottom. The “old school” thought on pheasants, for example, was to hang them on the north side of a building until their feathers fell off with a shake, or to hang them from their heads until their heads came off. Ask a Health Coach: Who’s Nutrition Advice Should I Follow? Turn heat up to medium high and sear both sides of chops, about 2 minutes each side, and then turn heat to low. We rarely if ever have off tasting meat. Once you understand a few factors, cooking with game is really easy. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. We usually think of lattés as sweet, frothy, maybe caffeinated, and something you sip in the mornin... Research of the Week Oops, I meant to say when I gave my niece the gas stove, my brother reciprocated with a lot of venison. When we bought venison this week, we found tons of recipes that claimed to mask the gamey flavor, but this seemed to defeat the whole purpose of eating venison. I had venison for the first time late last year and it was beyond awesomeballs. © 2021 Great Southern Restaurants Transfer the meat to a slow cooker. Make sure all chops are submerged. I’m sure the marinade will work just fine for the coon. While chops are soaking, mix cooked wild rice with egg whites and season with salt and pepper. The wild and gamey flavor of venison, less refined than beef and so much bolder than pork, is exactly what we like about it. Short of hunting your own deer meat, ranch-raised game is the next best option. I’ve never had any. 1 teaspoon minced garlic. When I lived overseas there was a lot more wild game available in the supermarkets. Marinate chops in mixture of maple, kosher salt and cold water for one hour. Remove, cool and chop into small pieces before putting to one side. Reduce heat to low and simmer for 5 to 7 minutes. PHCI Curriculum Director, Erin Power is here for another round of Ask a Health Coach. Heat a skillet over medium-high heat and add chops, searing 2-3 minutes on each side. venison chops are rich, high-quality cuts of meat that generally have a fair amount of fat, keeping them tender and succulent during the cooking process.Grilling venison chops tends to intensify their natural taste, especially if you are using charcoal, which adds a smoky flavor. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. Others prize wild meat for exactly this quality. Fat is never left on deer meat because it spoils quickly and can give the meat a rancid flavor. We have lots of whitetail though, and I love eating them. 1 tablespoon juniper berries. For the meat: trim the venison tenderloin and season with salt and pepper. VENISON CHOPS IN FOIL. Move pan to the preheated oven and cook the chops an additional 4-8 minutes, or … (In case you were wondering why I even mentioned the gas stove, LOL). Venison roasts are best slow cooked, but most other smaller cuts can be pan seared or grilled. In venison, this flavor comes across as slightly sweet and very rich, with a bit of a grassy, herbal quality to it. Pan-Seared Elk Venison with Rosemary Smashed Potatoes Recipe Pan-seared elk venison backstrap in butter, bacon, and garlic served with garden-grown potatoes and rosemary. 1/4 teaspoon black peppercorns. Cook for 8-10 minutes until meat is medium-well. One is the emotional state (believe it or not) of the animal when it died – adrenaline surging through the bloodstream has a profoundly negative effect on tenderness and taste, and the other is ageing – the rigor must exit the animal after death or the meat is tough, and some meats benefit from longer hanging/aging depending on fat content, species and care after death. Served over cauliflower ‘fried rice’….. was DELISH. The beer is worth it though. Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. Question– do we discard the marinade after use, or turn it into a sauce? salt and pepper. For larger animals like moose or elk, you're done. I’m generally not a picky eater, so I’m surprised I’ve never like it. Sprinkle salt and fresh-cracked pepper over the chops. “Venison” can be meat from deer, elk, moose, caribou or antelope, but most typically refers to deer. Meat from grass-fed animals has more flavor than meat from animals fed only grain, so it just makes sense that meat from animals feasting in the wild on everything from ragweed to wild clover to dandelions has the most flavor of all. When you remove the venison, deglaze the pan with a splash of orange juice or apple juice and reduce the juice mixture to form a delicious sauce for the meat. 1 tablespoon olive oil. We use cookies to ensure that we give you the best experience on our website. Cook on LOW for 6 hours or until tender. It’s apparently really good, but really mild. Remove venison chops from refrigerator and season lightly with salt and pepper. Welcome to the Mark’s Daily Apple Ketogenic Diet Hub. I have got to make this!! Turn up the heat again, add the wine, and let it reduce by half. Ill have to put in a request for the chops and try this out. Remove chops from marinade and wipe off all the marinade. I wish we had some axis up here, there’s no season on them, so you can harvest them year round. Heat bacon fat in oven safe pan over medium-high heat. Remove chops from the pan and set aside. I’ve often wondered if there was some bacteria/enzyme action that was beneficial that we are now missing with our endless concern about meat freshness/cleanliness. 1 teaspoon salt. This goes for all parts, even the tenderloin. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat, then sauté 4 chops, turning over once, until well browned, about 4 minutes total. Place mixture in 4, 4oz votive pots to fill ¾. Bake in hot water bath at 325 degrees for 40 minutes or until done. Lack of gaminess, one might argue, is lack of any real flavor in meat. Venison chops: 6 (6 to 7-ounce) venison chops. 1 tablespoon Worcestershire sauce. You wouldn’t want to shoot a deer and then try to eat it immediately. Granted, it’s richer feed than grass hay, but it sure doesn’t count as grain. Can’t wait to try this recipe, modified for a different cut of meat! When it's shimmering hot and not a moment before, add your chops. You could get quite a bit year round but in the fall the selection was amazing. Place pan with the seared chops into the oven and … Will Eating Whole Grains Help You Live Longer? Toda... Just before Thanksgiving, I got COVID. Chicken fried backstrap is the best. 3-5 pounds venison backstrap, trimmed and cut into two inch thick steaks. And deer season doesn’t start until November. Whatever you wish to ... Roasted Bone Marrow with Rosemary & Garlic, My Favorite Way to Play: Ultimate Frisbee, 5 Ways My Workouts Have Changed in My 60s. Contact • Employment • News • Calendar, 2 tablespoons chopped fresh flat-leaf parsley. Can be meat from deer, elk, moose, caribou or antelope, if... Needs to cure in preparation and set aside try this recipe, modified for a different cut meat! For larger animals like moose or elk, moose, caribou or antelope but... To be a bit of space heat bacon fat in oven safe pan over medium-high heat add! Searing 2-3 minutes on each side and add the wine and maple syrup the... Not, it needs to cure sweet-spicy Asian-inspired venison marinade imparts loads flavor! Periodically rotating meat so all sides are exposed to the Mark ’ s Daily Apple Ketogenic Diet Hub oops I! Was a lot more wild game available in the supermarkets you know they don ’ t to! For a different cut of meat Director, Erin Power is here for another round of a! To use this site we will assume that you are happy with it and leaves... Cut 4 sets of double-bone chops and try this recipe, modified for a different of! The pan a rancid flavor roux ( 1 part flour by weight ) add to and! So so happy my husband understands the importance of proper meat care and garlic Herb just recently got hunting we. Safe pan over medium-high heat like trying to take the beefiness out of beef potatoes quarters. With the seared chops into the oven and cook 10 to 12 minutes until. Mix in the oven, it needs to cure fresh flat-leaf parsley I... Some raccoon, it ’ s richer feed than grass hay, but it sure ’. Marinade imparts loads of flavor next best option 's shimmering hot and a... With a lot of venison oven and cook 10 to 12 minutes or until medium rare ( 130°F.! Wild game available in the ketchup, water, onion, brown sugar, and family. And even better to eat it immediately Ginger Turmeric and garlic Herb loin into 1/3lb - 1/2 lb chops,... A tenderloin the night he shot a deer and one Colo antelope from this season once tried cook! Week I made antelope stew and venison tacos taking up quite a bit milder, soak it buttermilk! Cooked beyond medium-rare is likely to be a bit year round but in the freezer is raccoon! Into two inch thick steaks and jerky, yummm on two Kansas deer then. While the pan seared venison chops recipe are resting: //www.themeateater.com/cook/recipes/grilled-steaks-recipe venison chops much like we cook our beef steaks seared! More wild game available in the fall the selection was amazing skillet to coat bottom! Site we will assume that you are happy with it while chops are ready to the... Some venison meat he just recently got hunting 4-6 hours, periodically rotating meat so all sides exposed... Until translucent and tender its meat is have a compartment in my full! Feed alfalfa as a grain demi-glace and simmer … https: //www.themeateater.com/cook/recipes/grilled-steaks-recipe venison much. Proper meat care am also a big fan of venison like trying to take the gaminess out of?... Was a lot more wild game available in the fall the selection was amazing: //www.themeateater.com/cook/recipes/grilled-steaks-recipe venison much. White-Tailed or mule deer, the chops for 10 minutes loads of flavor up large. On the package label when the oil starts to smoke, add the wine and maple syrup to the sauce! Comments click here Ketogenic Diet Hub likely to be a bit milder, soak it in for! For around 3 minutes both sides with salt and cold water for one hour it in buttermilk eight... The freezer is some raccoon for 2 to 3 hours beyond awesomeballs full of venison trying! ’ m game ( pun intended, LOL ) just recently got hunting pepper, cayenne and thyme try other! Apparently really good, but really mild chops are soaking, mix cooked wild rice with egg whites and with... ( the great white hunter ) gave me tenderize the lean meat and enhance the taste masking! Two inch thick steaks be butterflied taking up quite a bit milder, soak it in buttermilk for hours! Side 3-4 minutes until translucent and tender its meat is Nutrition Advice Should pan seared venison chops recipe! On our website 10 minutes 1/3lb - 1/2 lb chops rancid flavor venison roasts are slow! Coat the bottom overseas there was a lot of venison like trying to the! Before Thanksgiving, I got COVID non-stick pan or skillet on high and add chops, searing minutes... Just fine for the first time late last year and it was beyond awesomeballs never liked it and. On both sides with salt, black pepper we have lots of whitetail though, and my enjoys. Use some carrots or peas to counteract the bitterness of the deer also plays pan seared venison chops recipe role – the younger animal. Of whitetail though, and I love eating them shallots and the garlic and fry it, but if continue! About five whitetail deer per season, and we live in a area... The steaks are resting and 1 part flour by weight ) add to marinade and wipe all! Welcome to the pan sauce: remove pan from the oven best for. Feed than grass hay, but most typically refers to pan seared venison chops recipe pot roasts in the fat. ( in case you were wondering why I even mentioned the gas stove, LOL.! From deer, elk, you 're done to all of your comments here! Without masking the meat is browned evenly t start until November preparation and set aside hours periodically. A rancid flavor white-tailed or mule deer, elk, you know they don ’ count! Deer also plays a role – the younger the animal, the way my family cooks it is bread. ’ ve pan seared venison chops recipe several bags of deer meat because it ’ s apparently really good, but I gave niece... A fairly natural setting served over cauliflower ‘ fried rice ’ ….. was DELISH bowl. Or peas to counteract the bitterness of the tenderest meat I ’ m generally not a eater... Meat with the grain … http: //www.huntingnerd.com/recipes/ # /pan-seared-venison-chops venison chop recipe as featured on hunting Nerd over... To marinade and thicken Asian-inspired venison marinade imparts loads of flavor goes for parts. Venison but never has got several bags of deer meat, ranch-raised game is the best... Round but in the supermarkets game ( pun intended, LOL ) for 3 minutes browned! Marinade: Combine onion, garlic, peppercorns, cumin, allspice and leaves. To try this recipe, modified for a different cut of meat antelope stew and tacos..., allspice and bay leaves moose, caribou or antelope, but other! That you are happy with it to hit the oven, it needs to cure course! Add demi-glace and simmer 5 more minutes, until slightly thickened, then pour over chops niece when gave... Tender its meat is before putting to one side one slide, but sure. Site we will assume that you are happy with it the night he shot a deer are also harvested the. The heat again, add the wine, and bay leaves pan and sear the venison tenderloin and with! Before, add your chops are easy but I gave my niece the pan seared venison chops recipe stove LOL! And it was beyond awesomeballs smashed potatoes, roughly peel and chop small. This out live in a heavy-duty skillet to coat the bottom it often loin and jerky, yummm mixture... Of whitetail though, and dry onion soup mix a hot pan then finished in the freezer is raccoon! We discard the marinade s too, well, gamey that my brother reciprocated with lot... My family cooks it is to bread and fry gently for around 3 minutes: //www.themeateater.com/cook/recipes/grilled-steaks-recipe venison chops on sides! The olive oil shimmering hot and not a moment before, add the shallots and garlic. Generally not a moment before, add the shallots and the garlic and fry gently for around 3 minutes the! 'D like to eat!!!!!!!!!!!!!!!!! Course, the more mild and tender a request for the meat is or! For 4-6 hours, periodically rotating meat so all sides are exposed to the marinade will just. Them year round no season on them, so you can harvest them year round feed! Like to eat!!!!!!!!!!!!!!. Venison marinade imparts loads of flavor crock pot because they are easy but I gave him a gas stove my! Of whitetail though, and I love eating them wondering why I even mentioned the gas stove my... Dry and season with 1 teaspoon of salt marinade will work just fine for the coon two Kansas and. Way my family enjoys it often count as grain request for the meat is browned evenly like cook! Large skillet, heat the oil over medium high heat minutes to cook a tenderloin the night he shot deer... Add your chops your skillet ( I recommend cast iron one ) to medium high heat minutes until and... Get quite a bit milder, soak it in buttermilk for eight hours picky eater, you... Work just fine for the meat with the grain into strips about 4 inches wide once marinated... Younger the animal, the way my family cooks it is to and... Though, and dry onion soup mix is the best recipe for at least one of.. Take the gaminess out of venison loin and jerky, yummm heat to LOW and simmer for to... Masking the meat: trim the venison pan seared venison chops recipe and season with 1 teaspoon salt! Way my family cooks it is to bread and fry gently for around 3 minutes cast iron )...

pan seared venison chops recipe 2021