Baked Venison Chops Food

VENISON CHOPS WITH MUSHROOM SAUCE

Steps:

• Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
• Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
• Move the chops to a heated platter and place the platter in a warm (150°F) oven.
• Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
• Spoon the sauce over the chops and serve immediately.
• Mushroom Sauce-----------.
• In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
• Add the wine and turn the heat to high for 2 minutes.
• Lower the heat.
• Blend in the sour cream and the salt and pepper.
• Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

VENISON CHOPS WITH SHALLOTS AND CUMIN

Steps:

• Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
• Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
• Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
• Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

DEER CHOP HURRY

Steps:

• Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.

STUFFING-TOPPED VENISON CHOPS

Steps:

• In a large skillet, brown chops in oil on both sides. Transfer to a greased 11x7-in. baking dish; add enough broth to reach top of chops. In a large bowl, combine stuffing ingredients. Spoon over chops. , Cover an bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°.

VENISON CHOPS WITH MUSHROOM ONION GRAVY RECIPE

Steps:

• Combine sugar and soy sauce into a medium-size bowl. Toss the venison in the mixture coat and marinate 30 minutes to one hour; tossing occasionally.
• While venison is marinating place ¼ cup beef broth into a small microwaveable bowl along with the dried mushrooms. Microwave for about 1 minute or until mixture is steaming, cover, and let the mushrooms set until softened. Place a coffee filter into a strainer and drain the liquid though the filter. Reserve the liquid, chop the mushrooms and set them aside separately.
• Drain any leftover marinate from the chops if necessary. Season the chops with ½ teaspoon pepper. In a large skillet over medium-high heat using 1 tablespoon of the vegetable oil cook the chops until well browned and almost done. Remove the chops to a platter and set aside.
• In the same skillet over medium-high heat add the other tablespoon of oil, white mushrooms, minced shiitake mushrooms, and ¼ teaspoon salt. Cook string frequently until all liquid is evaporated and mushrooms start to brown. Add the onion and another ¼ teaspoon salt to the mushroom mixture and cook stirring frequently until onion is soft, and starts to brown.
• Add the flour, garlic, thyme, and continue cooking and stirring until mixture is coated with the flour. Add the remaining broth, and the liquid set aside from the dried mushrooms. Stir to release any dripping from the bottom of the pan. Arrange the chops into the onion and mushrooms along with any juices that settled on the bottom of the platter. Cook over medium-low heat until juices have thickened and chops are cooked to desired doneness. (When I browned the chops I cooked them to the desired done-ness I wanted so they just had to be heated through in the mushroom-onion mixture)
• Serve over noodles or mashed potatoes

BAKED VENISON CHOPS

Steps:

• 1. Combine celery seed,chili powder,brown sugar,salt. Rub MOST (NOT ALL) of mixture on meat; let stand overnight in refrigerator.
• 2. Add tomato sauce & vinegar to remaining seasoning mixture....Bake in a preheated 225 degree oven for 2 or 21/2 hours Baste while cooking

MARINATED VENISON CHOPS

Steps:

• Place chops in a plastic bag and set in a shallow dish.
• For marinade: In a small bowl combine remaining ingredients.
• Pour marinade over chops,seal bag.
• Marinate in the refrigerator for 2-4 hours,turning bag occasionally.
• Drain chops.
• Discard marinade.
• Preheat broiler.
• Place chops on the unheated rack of a broiler pan.
• Broil 3-4 inches from the heat for 10-12 minutes for medium, turning meat over after half the broiling time.

GRILLED VENISON CHOPS

Steps:

• Preheat the grill to high or heat a grill pan over high heat.
• Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
• While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.
• Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.