Broiled Venison Chops Recipes

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.

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

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.

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.

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.