Fall Cooking in the Field: Grilling Venison

October 2, 2013
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One of our favorite things about fall  – besides the cool crisp air, the days spent outside in the field, and rooting for our hometown football teams – is the food. It doesn’t get much better than gathering your friends and family outside around the fire, grilling fresh cuts and whiling away the evenings in good company. So go on now, grab your whiskey, start the fire and try out this staple recipe from Charlie Palmer, one of the best.

GRILLED VENISON CHOPS WITH GLAZE
1816-blog-camp-cooking-chops
The loin section, or “backstrap,” of the deer is the most tender and so the most prized part of the animal.

Ingredients (Serves 4):

  • 4 trimmed venison rib/loin chops (about 6 oz each)
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper

Glaze:

  • 1/4 cup Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoons garlic salt

Method:

1. Rub the chops on both sides with a touch of olive oil and season with salt and pepper. In a small bowl, mix together the ingredients for the glaze and set aside.

2. Place the chops on a cleaned and lightly oiled grill over low heat and cook for 1 minute. Flip the chops and begin brushing the surface with the glaze. Flip and glaze 3 to 4 times every 2 minutes for rare to medium-rare doneness, which will register at just around 120°F on an instant-read thermometer.

3. Transfer the chops to plates and let rest 5 minutes. Plating ideas: Place corn relish on top of each chop and serve with roasted new potatoes, a simple salad, or Memphis-Style Coleslaw.

Palmer Notes: Substitute elk chops, the cooking time will vary because of size. This recipe with lamb chops is a summer staple.

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