My Father gifted us a few venison chops from his fall hunt (after we got skunked together during Moose season). He had told me that they were awesome – and he was so right!
This recipe takes a bit of a departure from my normal treatment of game. I usually go for very simple seasoning as I’m a big believer in appreciating the flavors for what they are. But it was a Saturday night so I decided to dress it up a bit. Despite the obvious heavy use of pepper and the small amount of jus, the flavor of the meat did shine through.
This will work with beef as well – though if it’s a thicker cut, you’ll have to adjust your times (for example, here’s a post where we include the timings for a much larger porterhouse steak).
Before reading this, you may want to review this post on the myth of gamey (and why you must cook game medium rare or even slightly less).
- Any amount of venison chops that you’d like. Ours tend to be about an inch thick and I cook 2 per person (there’s sometimes some leftovers for the next day).
- A whole lot of pepper. I like to use whole pepper and blitz it quickly in a spice/ coffee blender. You want the pieces to remain very big.
- Coarse salt
- Olive oil (a few tablespoons)
- Butter (about the same amount as the oil)
- Sides of your choice
- 1-2 tablespoons of red wine per person
- .05-1 tablespoons of raspberry preserves per person
When you follow the recipe below, time it precisely. You don’t want to overcook the deer.
- Make sure your meat is at room temperature before beginning.
- Turn your oven onto broil and wait until it’s reached its top temperature.
- Pat the chops dry (a paper towel is ideal).
- Apply salt before dredging in pepper – use care and pat it down to help it adhere.
- Heat an oven-safe heavy pan (ideally cast iron).
- Place olive oil and butter in the pan, wait until it just begins to smoke.
- Add the chops and cook for 1 minute.
- Flip the chops, cook for 1 minute.
- Place the pan under the broiler for 3 minutes.
- Allow the chops to rest (the longer the better) on a rack with a sheet of foil loosely tenting them.
- Work carefully to drain most of the butter and oil from the pan; keep the drippings and a little bit of the reserve in tact (you don’t need additional heat; just remember that the pan is very hot).
- Pour the wine into the pan, stir with a wooden spoon to de-glaze the pan.
- Add the jam at the end and stir (if the pan is still hot, it may stick so use care).
- Cut the meat across the bias (if it ‘leaks’ juice, you’ve started too fast). Place it on a plate.
- Spoon the jus over the meat, allow it to rest for another minute or two. Serve, spooning a small amount of jus on each plate.
That’s it! It’s a fantastic dinner!
If you make pappersteak, how do you do it differently?