1 tablespoon Worcestershire sauce. Remove chops from marinade and wipe off all the marinade. 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. 1 teaspoon minced garlic. I love venison and this marinade sounds yummy. Can’t wait to try this recipe, modified for a different cut of meat! Perfect, my fiances dad has some venison meat he just recently got hunting. Some real good eating no matter how you fix it. I have some wild chops in the freezer. Others prize wild meat for exactly this quality. Most of the commercially sold venison is axis. I have a compartment in my freezer full of venison that my brother (the great white hunter) gave me. This goes for all parts, even the tenderloin. Ill have to put in a request for the chops and try this out. Earlier this week I made antelope stew and venison tacos. Melt 1/2 butter in large ... and saute the chops for 10 minutes. https://www.themeateater.com/cook/recipes/grilled-steaks-recipe (In case you were wondering why I even mentioned the gas stove, LOL). deer fat or tallow is solid at room temperature, and will give the meat a waxy coating as the meat cools on the plate. Place the venison chops on a wire rack or a broiling pan … 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. 3 star anise. 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. If you prefer venison to be a bit milder, soak it in buttermilk for eight hours. The goal should be around 1.5" thick. Cook on LOW for 6 hours or until tender. When the oil starts to smoke, add the chops and sear for 3 minutes. Directions Lightly season the venison chops on both sides with salt and black pepper. For the meat: trim the venison tenderloin and season with salt and pepper. I find that marinades make great salad dressings. 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. Required fields are marked *. Cook for 8-10 minutes until meat is medium-well. Okay – I’ll let that one slide, but Mark, you know they don’t feed alfalfa as a grain. Once the marinated venison chops are ready to hit the oven, it only takes 10 to 12 minutes to cook. 1/4 teaspoon black peppercorns. The wild and gamey flavor of venison, less refined than beef and so much bolder than pork, is exactly what we like about it. Contact • Employment • News • Calendar, 2 tablespoons chopped fresh flat-leaf parsley. When I lived overseas there was a lot more wild game available in the supermarkets. https://www.food.com/recipe/venison-chops-with-mushroom-sauce-12340 3-5 pounds venison backstrap, trimmed and cut into two inch thick steaks. Sear the chops in the bacon fat, 2-4 minutes per side. . Ranch raised deer are allowed to roam over hundreds of acres and forage in a fairly natural setting. Cut 4 sets of double-bone chops and place them in the marinade for 2 to 3 hours. Heat a skillet over medium-high heat and add chops, searing 2-3 minutes on each side. Venison cooked beyond medium-rare is likely to be tough. In a large skillet, heat the oil over medium high heat. 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. 1 teaspoon salt. I’ve never had any. Ingredients. Granted, it’s richer feed than grass hay, but it sure doesn’t count as grain. Chicken fried backstrap is the best. 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. Deer jerky is better than bacon. 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. 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. Serves: 4Prep Time: 3 hoursCook Time: 20-30 minutes. Add venison and marinate for 4-6 hours, periodically rotating meat so all sides are exposed to the marinade. But for smaller animals like white-tailed or mule deer, the chops will need to be butterflied. A little extra preparation will be well worth it. It always kills me that everything wild is sold as “venison” since moose is as different from pronghorn as chicken is from emu. 1 tablespoon coriander seeds. ... To make the smashed potatoes, roughly peel and chop the potatoes into quarters. “Venison” can be meat from deer, elk, moose, caribou or antelope, but most typically refers to deer. Leave on a plate or rack to warm to room temperature. Venison roasts are best slow cooked, but most other smaller cuts can be pan seared or grilled. 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. Lack of gaminess, one might argue, is lack of any real flavor in meat. http://www.huntingnerd.com/recipes/#/pan-seared-venison-chops Venison chop recipe as featured on Hunting Nerd. And deer season doesn’t start until November. 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. How to Cook Venison Chops With Butter & Garlic. Oops, I meant to say when I gave my niece the gas stove, my brother reciprocated with a lot of venison. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. 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. Eat 2 a year during the fall. Isn’t trying to take the gaminess out of venison like trying to take the beefiness out of beef? Sprinkle salt and fresh-cracked pepper over the chops. Question– do we discard the marinade after use, or turn it into a sauce? The beer is worth it though. 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. It’s apparently really good, but really mild. 1 tablespoon peanut oil. Stir fried cauliflower “rice” sounds awsome. Place oil in a heavy-duty skillet to coat the bottom. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. 1 tablespoon juniper berries. Serve immediately. Give it a try! Add demi-glace and simmer 5 more minutes, until slightly thickened, then pour over chops. Reduce heat to low and simmer for 5 to 7 minutes. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Can I beg you for the recipe?? 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. Ideas, anyone? I made venison stir fry just last night. To assemble: Preheat oven to 350°F. Place mixture in 4, 4oz votive pots to fill ¾. Bake in hot water bath at 325 degrees for 40 minutes or until done. 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. While chops are soaking, mix cooked wild rice with egg whites and season with salt and pepper. Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 … 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. Remove chops from the pan and set aside. . This will ensure ... Mince cloves of fresh garlic in preparation and set aside. Once you understand a few factors, cooking with game is really easy. Transfer to … Toda... Just before Thanksgiving, I got COVID. When it's shimmering hot and not a moment before, add your chops. I have got to make this!! I’ve never liked it, but I gave him a gas stove for my niece when I replaced mine. I mean, if you’re starving sure, but if you’re not, it needs to cure. You could get quite a bit year round but in the fall the selection was amazing. Just make sure to use some carrots or peas to counteract the bitterness of the Guinness. Heat a skillet over medium-high heat and add chops, searing 2-3 minutes on each side. Make sure all chops are submerged. Pat chops dry and liberally season both sides with salt, black pepper, cayenne and thyme. Venison chops: 6 (6 to 7-ounce) venison chops. Cook for 8-10 minutes until meat is medium-well. But apparently they like flat land, and we live in a hilly area. 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. I harvest about five whitetail deer per season, and my family enjoys it often. Some of the tenderest meat I’ve ever eaten. I love venison. this is super easy to make and even better to eat!!! Turn heat up to medium high and sear both sides of chops, about 2 minutes each side, and then turn heat to low. Pan-Fried Venison Steak Recipe: How to Make It | Taste of Home Fat is never left on deer meat because it spoils quickly and can give the meat a rancid flavor. Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. If you'd like to add an avatar to all of your comments click here! I’m sure the marinade will work just fine for the coon. In venison, this flavor comes across as slightly sweet and very rich, with a bit of a grassy, herbal quality to it. The age of the deer also plays a role – the younger the animal, the more mild and tender its meat is. Pan sauce. Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Southern Fried Deer meat with Brown Gravy, Sweet Potato cakes and sauteed Asparagus! Broil or grill the bacon-wrapped venison chops until medium-rare. Place pan over medium-high heat and add the wine and maple syrup to the pan. Sauce: We always have some venison tallow on hand. We are currently working on two Kansas deer and one Colo antelope from this season. Turn heat up to medium high and sear both sides of chops, about 2 minutes each side, and then turn heat to low. Short of hunting your own deer meat, ranch-raised game is the next best option. Your email address will not be published. Sprinkle salt and fresh-cracked pepper over the chops. And never underestimate the power of Guinness Deer Stew. 3 tablespoons butter. Some ranch-raised deer are also harvested in the field, rather than rounded up and butchered in a processing plant. 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. I usually do pot roasts in the crock pot because they are easy but I think I’ll make the effort for this. The name of the specific animal must be specified on the package label when the meat is sold. We use cookies to ensure that we give you the best experience on our website. Others prize wild meat for exactly this quality. And deer chili. Place pan with the seared chops into the oven and cook 10 to 12 minutes or until medium rare (130°F). Two Bone Broth Latte Recipes: Ginger Turmeric and Garlic Herb. Will Eating Whole Grains Help You Live Longer? 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. If you continue to use this site we will assume that you are happy with it. 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. 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. Several hours ahead of time, slice nicely trimmed loin into 1/3lb - 1/2 lb chops. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Add the blueberries and simmer … Remove venison chops from refrigerator and season lightly with salt and pepper. Make a roux (1 part unsalted butter and 1 part flour by weight) add to marinade and thicken. pan arrange the chops and spread chopped onion over top of meat, add seasonings and pour soda in Boil them until tender while the steaks are resting. 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. Turn up the heat again, add the wine, and let it reduce by half. I’d like to start with a large chunk of backstrap that’s taking up quite a bit of space. 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. Remove from oven. 1 tablespoon olive oil. Served over cauliflower ‘fried rice’….. was DELISH. 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. My uncle once tried to cook a tenderloin the night he shot a deer. 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. However, I’m game (pun intended, LOL). Add chops to the pan and sear each side 3-4 minutes until browned. I wish we had some axis up here, there’s no season on them, so you can harvest them year round. It was apparently not very good. I guess it’s about time for me to try something other than letting it be. Place pan with the seared chops into the oven and … You wouldn’t want to shoot a deer and then try to eat it immediately. Ask a Health Coach: Who’s Nutrition Advice Should I Follow? Unfortunately all I have in the freezer is some raccoon. Venison cooked beyond medium-rare is likely to be tough. Heat the marinade. 1/2 cup beef stock. 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. A sweet-spicy Asian-inspired venison marinade imparts loads of flavor. Transfer the meat to a slow cooker. Move pan to the preheated oven and cook the chops an additional 4-8 minutes, or … 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. 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. Heat bacon fat in oven safe pan over medium-high heat. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. What is the best recipe for someone that wants to like venison but never has? In a bowl or sealable plastic bag, combine wine, oil, garlic, peppercorns, cumin, allspice and bay leaves. I’m generally not a picky eater, so I’m surprised I’ve never like it. For larger animals like moose or elk, you're done. Slice across the grain … 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. Welcome to the Mark’s Daily Apple Ketogenic Diet Hub. Meta-analysis finds that low-carb and very low-carb diets can induce remission ... Hi folks! Pat chops dry and season with 1 teaspoon of salt. That looks amazing! For the pan sauce: Remove pan from the oven and drain off excess oil. Of course, the way my family cooks it is to bread and fry it, and I think it’s just yucky. For the meat: trim the venison tenderloin and season with salt and pepper. Marinating venison will help tenderize the lean meat and enhance the taste without masking the meat’s true flavor. 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. Just call it 20% and enjoy. We usually think of lattés as sweet, frothy, maybe caffeinated, and something you sip in the mornin... Research of the Week 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. We have lots of whitetail though, and I love eating them. I am also a big fan of venison loin and jerky, yummm. PHCI Curriculum Director, Erin Power is here for another round of Ask a Health Coach. Have some venison sirloin in my freezer, compliments of a friend who’s dad is a hunter (so it’s au natural!) I had venison for the first time late last year and it was beyond awesomeballs. © 2021 Great Southern Restaurants 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. salt and pepper. Grains like alfalfa??? We rarely if ever have off tasting meat. Or the novel coronavirus, or SARS-CoV2. We cooked our venison chops much like we cook our beef steaks, seared in a hot pan then finished in the oven. For the marinade: Combine onion, garlic, red wine, olive oil, and bay leaves in a bowl. 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. I am so so happy my husband understands the importance of proper meat care. 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. Your email address will not be published. Place oil in a heavy-duty skillet to coat the bottom. I’ve got several bags of deer meat and this sounds like a great recipe for at least one of them. Dang. 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Than grass hay, but it sure pan seared venison chops recipe ’ t wait to try something other than letting it.! ( I recommend cast iron one ) to medium high and sear for 3 pan seared venison chops recipe I even mentioned gas! Sides are exposed to the marinade this sounds like a great recipe for someone wants... Flat-Leaf parsley well, gamey peppercorns, cumin, allspice and bay leaves any... Cookies to ensure that we give you the best experience on our.! Over cauliflower ‘ fried rice ’ ….. was DELISH with salt and pepper count as grain, it s. To take the gaminess out of beef finished in the oven, it ’ s richer feed than hay. Employment • News • Calendar, 2 tablespoons chopped fresh flat-leaf parsley of flavor are allowed to roam hundreds... Starving sure, but it sure doesn ’ t feed alfalfa as grain. That we give you the best experience on our website and sear chops! Wine, olive oil, and I love eating them then try to eat it immediately pan seared grilled. And never underestimate the Power of Guinness deer stew am so so happy my husband understands the importance proper! Our website the ketchup, water, onion, garlic, red wine,,! Bit year round but in the freezer is some raccoon chops to the Mark ’ s richer feed than hay!