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 Your email address will not be published.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

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