It didn’t occur to me until I’d written the recipe and sat down to begin this post that this is the second venison recipe in a row I’ve posted. I’d tell you I’m sorry but, well, I’m not.
One of the packages we were gifted read “venison chops.” From the looks of it, I thought it was going to contain two rather flat pieces that were akin to a round steak; you can only imagine my surprise to find four gorgeous boneless chops, about 2-inches thick – more like filets than round steak. A beautiful, deep red color without a speck of fat, I was at a bit of a loss as to what to do with them, so it was to the interwebz for some sort of an idea.
Most recipes for venison are on, not surprisingly, sites for and about hunting, and are pretty straightforward. However, I clicked on one link and found myself on a forum for video gamers – in fact, it was a site both Oldest Son and The Young One frequent, so I was familiar with it. And, to my astonishment, there was a thread about how to cook venison chops, of all things – two very good preparations, too, from what I could see.
One called for marinating the chops in red wine and orange zest, but I didn’t have much time for that (don’t think I won’t eventually, though), and the other was a loose set of instructions for this preparation. I thought it sounded interesting and tasty so I decided to give it a whirl.
“Interesting and tasty” doesn’t do this recipe justice – if anything I’ve ever made is restaurant quality, this is it. I could just not have been more pleased. The venison was tender, juicy, flavorful and perfectly medium-rare and the sauce complimented it to a T. I served it over braised mustard greens and with an interesting version of Pommes Anna, for which I’ll post the recipe later this week.
I have to say, gamers and hunters are two of my favorite types of people these days.
Note: If you can’t get venison chops, this would work quite well with beef tenderloin.
- 4 six-ounce boneless venison chops
- salt and pepper
- 3 tablespoons tapioca flour
- 2 tablespoons ghee or clarified butter, divided
- 1/2 cup diced onion
- 1 cup apple cider
- 1 tablespoon spicy brown mustard
- 1 1/2 teaspoons honey
- 1 sprig fresh rosemary
- Season the chops lightly with salt and pepper; dredge in the tapioca flour and shake to remove any excess.
- Heat 1 tablespoon of the ghee in a heavy skillet over high heat. Sear the venison chops - tops, bottoms and sides - until a brown crust has formed, about 2 minutes per side. Remove to a plate and cover with aluminum foil.
- Add the remaining ghee to the pan and reduce the heat to medium; add the onion and cook until soft and translucent, about 5 minutes. Increase the heat and add the apple cider; bring to a boil and stir in the mustard and honey. Reduce the heat again and add the rosemary; simmer, stirring frequently, until the mixture is reduced by half, 5 to 7 minutes.
- Return the chops to the pan and spoon the sauce over the top. Remove from the heat; cover and allow to rest for 10 minutes before slicing and serving.
- Nutrition (per serving): 310 calories, 10.7g total fat, 45.9mg cholesterol, 54.7mg sodium, 111.8mg potassium, 16.8g carbohydrates, <1g fiber, 3g sugar, 37.2g protein