Happy 2013, everyone! I hope you and your families had a great holiday. We took a lot of time off from work, and for me that included blogging. Not a bad thing, since I was getting a tad burned out. But the rest did me a lot of good, and now I’m back at it and raring to go.
We have a lot to celebrate over the holiday season, besides just Christmas and New Years, since my birthday is 3 mere days before Christmas and our wedding anniversary is, well, today. Sadly, Beloved is out of town on business – he left yesterday – so we had to celebrate on Monday. This is what we had for dinner.
And, ermahgerd, was it GOOD.
When we were gifted our deer, I had the option of having the ribs left in a rack and Frenched. That’s a lot of meat for just 3 – or more often these days as The Young One goes about his own business, just 2 – so I had them cut into individual chops which my butchers kindly Frenched anyway and I just love; it’s like eating a big meat lollipop. At any rate, I decided to serve them for our anniversary dinner along with roasted sweet potatoes and some (yes, out of season but just lovely) asparagus.
Deer is very lean and this cut is best simply prepared so I merely rubbed the chops with a spice mixture and seared them on my cast iron griddle. I cooked them rare before resting them and the chops were just delicious – tender and juicy and flavorful, we picked the bones clean, much to the disappointment of the dog.
- 4 deer rib chops, about 3 or 4 ounces each
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- pinch cayenne pepper, or to taste
- 1/2 teaspoon kosher or sea salt
- few grinds black pepper
- Mix the coconut sugar and spices together in a small bowl. Generously rub the chops with the spice mixture and allow them to rest at room temperature, for about an hour.
- Heat a large skillet or griddle over high heat until smoking and sear the chops, about a minute per side. Reduce the heat to medium and continue cooking until the chops reach an internal temperature of about 135 F, or about 3 additional minutes per side.
- Remove the chops to a plate or cutting board and cover loosely with aluminum foil. Allow to rest for 15 minutes before plating and serving.
- Nutrition (per serving): 281 calories, 6.3g total fat, 40.8mg cholesterol, 494.4mg sodium, 62.5mg potassium, 6.4g carbohydrates, <1g fiber, 3.7g sugar, 49.4g protein