We have a great new video from our Venison and Game section! Venison Chops are also knows as the back straps of the deer. They are some of the best cuts of meat as well as they are very high in protein.
Venison has some very nice pieces of meat and they can all be very affordable. The one downside is the cuts are smaller. There are always trade offs. If you do however get a hold of some chops then we really hope you try this meal! We know not everyone likes venison however if you have never tried it we would suggest to! It has a flavor like beef and can be mixed with many different other foods. The ground beef can be used in so many different aspects and when mixed it taste just like beef. The cost alone will save you so much, and most hunters will only charge you for processing because they hunt for themselves and enjoy it. Something to look into!
This dish is Gluten Free however depending on what sides you pick be careful! The couscous we would check per some may contain gluten. Always be sure to check your sides. However the meat and glaze are gluten free.
Venison Chops. Back straps cut into smaller pieces ( 1 package usually contains 10 pieces)
3-4 Table Spoons of Butter
3 Ounces of White Wine
2 Table Spoons of Minced Garlic
Pinch of AP Rub. (Salt, Pepper, Garlic Powder)
Any two sides you would like!
Remove venison chops from refrigerator and season lightly with salt, pepper and garlic powder. (AP Rub) Leave on a plate while your pan heats up.
Heat a stainless steel frying pan over medium heat.
Add a small pad of butter and allow it to melt, evenly coating the surface of the pan.
Place venison chops in the pan, taking care not to crowd the pan or leave too much open space.
Cook venison chops without moving, as this will disturb the formation of the caramelization. About 1 or 2 minutes.
Flip the chops over and repeat the process for the reverse side.
Place the chops aside and cover with aluminum foil for 10 minutes. The chops will continue to cook slightly and the meat will relax from the shock of cooking, making it even more tender.
Deglaze the pan with a small amount of white wine and add the minced garlic. Cook briefly over low heat, taking care not to burn the garlic.
Add a small pad of butter to cream the sauce you've made and serve over the finished chops.
You can use any sides you wish and serve up hot! We suggest a vegetable and something filling!
We hope you liked this posting and be sure to check out the video below! We will show you how we made this dish and how you can to! Meals like this may not be the most popular and we know Venison is not served all over but we think its good to reach out to all who cook!
We do hope you enjoyed the video, again if you want to save money look into purchasing some venison or talking to someone who hunts if you do not. We purchased an entire deer for processing and it was only $40.00. We ended up getting a lot of meat a few boxes full and are still eating it. Most venison can also be mixed with other spices or flavors if you want, the taste is really close to beef.
Thanks so much for joining us again and stay tuned for more videos and post to come!
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The Cooking Corner
~ Blog Team