Marinated Venison Chops Recipes

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:

• 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.

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).

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.

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.

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.

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.