VENISON CHOPS WITH MUSHROOM SAUCE
Like I said it's been 10 years since I did this recipe, but I remember them as being excellent. Both the family and company liked them. If you have a "tough old buck", marinate them overnight in port wine or any good red wine.
Provided by Derf2440
Categories Deer
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135.3, Fat 12.2, SaturatedFat 7.7, Cholesterol 32.1, Sodium 106, Carbohydrate 2.7, Fiber 0.2, Sugar 1.6, Protein 0.8
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
GRILLED VENISON STEAKS
I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.
Provided by Hank Shaw
Categories Main Course
Time 50m
Number Of Ingredients 4
Steps:
- Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
- Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
- Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
- When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.
Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving
MARINATED VENISON STEAKS
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram
GRILLED VENISON STEAKS
If you're a big game hunter, you should know how to grill a venison steak. First off, it's important to know that wild red meat can cook faster than beef because it's leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for...
Provided by Steven Rinella
Categories Main
Yield 4
Number Of Ingredients 35
Steps:
- Salt and Pepper Preparation
- Season the steaks liberally on both sides with salt and pepper.
- Cajun Rub Preparation
- Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
- Marinade Preparation
- Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the refrigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
- To Grill
- With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
- As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
- Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
- Remove the steaks from the grill at 125° for medium rare and 130° for medium.
- Set aside to rest for 10 minutes before serving.
MARINATED VENISON CHOPS
Make and share this Marinated Venison Chops recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
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, STEWED CHESTNUTS AND FRUIT
Steps:
- Preheat the oven to 450 degrees.
- With a sharp paring or razor-tipped knife, cut around each chestnut through the shell in a ring about a third of the way down from the root end. Spread the chestnuts in a pan and bake in the preheated oven for about 10 minutes. The chestnuts should be cooked and the shell loose enough to peel away easily.
- Put the peeled chestnuts in a two-quart pot with the apple, figs, apricots, prunes, chili pepper and chicken stock. Bring the liquid to a boil. Cover, lower the heat and cook for about 30 minutes. All the liquid should be absorbed and the fruit soft but still in large pieces. Keep warm.
- Heat grill or broiler. Combine the ground pepper and juniper in a small bowl. Put the olive oil on a plate. Turn each chop in the oiled plate, then sprinkle an eighth of a teaspoon pepper mixture on each side. Place them on the hot grill or under the broiler. Cook one minute per side for rare.
- Bring the juice stock to a boil and stir in the dissolved arrowroot. Cook a moment until the sauce thickens. Season it with freshly ground black pepper. Serve two chops per person with some of the sauce and the dried fruits on the side.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 10 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 28 grams
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.
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