We love venison around here. I had a secret dream for this year. Unfortunately, the dream didn't come true. The goal of the dream will not be achieved, as the venison in our freezer is almost gone.
Last week, we made venison chops using the following extremely easy recipe.
What you need:
- 1 pound venison chops
- sea salt
- pepper
- garlic powder
- olive oil
- butter
What you do:
- Place the chops on a plate, and brush each side with a small amount of olive oil. Grind both salt and pepper over the top of each chop. Then, sprinkle with some garlic powder.
- Melt the butter in a cast iron frying pan over medium heat. Once melted, add the chops to the pan with the seasoned side down.
- While cooking, grind the salt and pepper and sprinkle the garlic powder over the unseasoned side of the chop. Allow to cook on one side for five minutes. Flip, and brown the other side for another five minutes. Cooking times, of course, can be different. Test your meat with a thermometer to ensure it has been cooked. Since the hubs and I prefer our meat medium-rare, ten minutes was the perfect amount of cooking time. The recommended minimum temperature for venison is 145 degrees F.
- Serve with sauteed mushrooms and "faux-tatoes" (pureed cualiflower).
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