Denniss Venison Chops Food

THE MERCHANT OF VENISON CHOPS WITH RED WINE MUSHROOM SAUCE AND BULGUR PORRIDGE

Steps:

• Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.
• In the same pan, over medium-high heat, saute the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.
• While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 cups boiling water, cover and let stand for 30 minutes.
• To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

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.

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.

DENNIS'S VENISON CHOPS

Steps:

• TAKE ALL 4 CHOPS AND TENDERIZE W/MEAT CLEAVER OR OTHER TYPE OF HAND HELD OR MECHANICAL TENDERIZER,THIS IS NECESSARY TO KEEP THE CHOPS TENDER AND SOFT DUE TO THE LEANESS OF VENISON IF COOKED PAST MEDIUM. MIX 5OZ OF ZATARAINS,1/2 TSP BLACK PEPPER, 1/2 TSP SALT, 1 TSP CAJUN SHAKE,1 TSP VENISON SEASONING, 1/2 TSP CAYENNE PEPPER,DASH OF OREGANO, 1 1/2 TSP CINNAMON, 1 1/2 TSP SUGER, POUR MIX OVER CHOPS ONE AT A TIME AND HAND RUB IN EACH STEAK,STACK STEAKS IN TWO STACKS,POUR ANY LEFTOVER MIX OVER MEAT AND PLACE IN COVERED DISH, FRIDG FOR 24 HOURS TO MARINATE. WHEN READY TO COOK WRAP EACH CHOP W/ 2 SLICES OF FRESH BACON AND USE TOOTHPICKS INSERTED AT A SLIGHT ANGLE TO HOLD BACON ON CHOPS. PREPARE A CHARCOL GRILL AND WHEN READY COOK CHOPS AROUND 3-4 MINUTES PER SIDE, GIVE OR TAKE A FEW MINUTES EITHER WAY DEPENDING ON YOUR HEAT AND HOW WELL YOU WANT YOU STEAKS COOKED, I PREFER MY VENISON MEDIUM RARE DUE TO ITS LEANESS. WHEN DONE PULL AND DISCARD TOOTHPICKS AND CUT BACON ALONG WITH MEAT, EAT BOTH TOGETHER AND ENJOY. COMPLIMENT W/CREAMY POTATO SCALOPS AND WILD BROWN RICE.

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.

VENISON CHOPS IN CROCK POT

Steps:

• Place venison chops, can be right from the freezer,in a crock pot treated with cooking spray.
• Pour can of cream of mushroom soup over the top and sprinkle with the rosemary and pepper.
• Cook on low all day.

BROILED VENISON CHOPS

Steps:

• Generously butter both sides of the chops and place them on a broiler pan positioned about 4 inches from the heat.
• Preheat the broiler and cook the chops for 5 minutes on each side.
• Serve on heated plates, adding salt and pepper at the table Serve the chops with blackberry game sauce.
• --------Blackberry Game Sauce---------.
• Place the berries in a saucepan over moderate heat and bring them to a boil.
• Add the sugar and lemon juice and simmer for another 20 minutes.
• Remove from heat and add the pectin.
• Cool and refrigerate for use with game.
• This recipe can be doubled.
• It can also be poured into sterilized jars and sealed with paraffin for long-time storage.

SPICY SWISS BLISS VENISON OR PORK CHOPS

Steps:

• Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly after the food is arranged in the dish.
• Preheat oven to 350 F.
• Spread center of foil with margarine.
• Cut steak into serving portions and arrange, slightly overlapping on foil.
• Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.
• Mix the Steak Sauce with the reserved tomato juice and cornstarch.
• Pour over meat and vegetables.
• Bring foil up over and double fold edges to seal tightly.
• Bake 2 hours.
• Roll back foil and sprinkle with chopped fresh parsley.