Marinated Venison Chops Recipes

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MARINATED VENISON STEAKS

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11



Marinated Venison Steaks image

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.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

VENISON CHOPS WITH SHALLOTS AND CUMIN

Wintry weather and holiday get-togethers require celebratory food to share. Try venison instead of the more common roasts. A rub of cumin and pepper gives these chops warmth, while bacon adds a whiff of smoke and some fat with which to baste the lean meat. This recipe avoids the usual tart-fruit component, so the spices have less competition. Instead, seared shallots go alongside. For venison, the rack is the easiest cut to prepare. and in a hot oven it is quickly done and cut into chops. The meat is hearty and succulent, with the merest hint of gaminess. Be sure to cook it only to medium rare or it will toughen. Since most venison that's available (unless you know a hunter) is ranch-raised in America or New Zealand and carries a hefty price tag, you do not want disappointment.

Provided by Florence Fabricant

Categories     dinner, meat, main course

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11



Venison Chops With Shallots and Cumin image

Steps:

  • Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
  • Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
  • Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
  • Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 355 milligrams, Sugar 7 grams, TransFat 0 grams

4 ounces smoked bacon (4 thick strips)
1 rack of venison, about 2 1/2 pounds, frenched
2 teaspoons ground cumin
1 teaspoon ground black pepper
Salt
6 large shallots, quartered lengthwise
1/2 cup beef or veal stock
1/2 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon fresh thyme leaves
1 tablespoon soft unsalted butter

EMILY'S MARINATED VENISON STEAKS

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Provided by Thorney

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h20m

Yield 2

Number Of Ingredients 12



Emily's Marinated Venison Steaks image

Steps:

  • Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove venison from the marinade and shake off excess. Discard remaining marinade.
  • Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) venison steaks

MARINATED VENISON CHOPS

Make and share this Marinated Venison Chops recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8



Marinated Venison Chops image

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.

4 (8 ounce) venison chops
1/4 cup finely chopped green onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fresh grated ginger
1 tablespoon brown sugar
1 fresh jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced

MARINATED VENISON STEAKS

From Tigard, Oregon, Janelle Inkens writes, "These venison steaks are so tender and tasty, they're even a hit with my kids, ages 3 and 4. Someone who tried this dish once said, 'Wow, if I could make venison taste like this, I'd make it all the time.'"

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 9



Marinated Venison Steaks image

Steps:

  • Place venison in a shallow dish. In a bowl, combine the remaining ingredients. Pour half over the venison; turn to coat. Cover and refrigerate overnight. Refrigerate remaining marinade., Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a thermometer reads 140° for medium or 145° for medium-well.

Nutrition Facts :

6 boneless venison steaks (4 to 6 ounces each)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper

VENISON STEAK MARINADE

This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!

Provided by JustJan

Categories     Deer

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7



Venison Steak Marinade image

Steps:

  • Mix all marinade ingredients together in a small measuring cup.
  • Place venison steaks in a large zip lock bag.
  • Pour marinade over steaks and seal bag.
  • Place bag in a flat casserole dish so that the steaks are in a single layer.
  • Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
  • Drain marinade and grill steaks to desired doneness.
  • I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 -2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 (1 1/2 lb) package venison steak

DEER CHOP HURRY

I personally am not a big fan on wild meat BUT my husband is! With this recipe it doesn't taste 'gamey' at all. It's very tender as well. I even go back for seconds!

Provided by Jorin

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 6h15m

Yield 4

Number Of Ingredients 6



Deer Chop Hurry image

Steps:

  • Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 49.2 g, Cholesterol 171.4 mg, Fat 5.3 g, Fiber 1 g, Protein 48.2 g, SaturatedFat 2 g, Sodium 1352.9 mg, Sugar 42 g

2 pounds deer chops (venison)
1 cup ketchup
½ cup water
1 medium onion, chopped
½ cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix

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