Happy Tuesday after a long weekend everyone! What a strange weekend it was, though. Well for me anyway. It was sweltering on Saturday, moderate on Sunday and downright chilly on Monday. Needless to say, with any long weekend, there was cooking to be done. So Let us start with the food that took the longest to prepare. Venison Chops.
Like I mentioned in a previous post. I want to try some foods that are a little more unconventional to some. A lot of people don’t think that there is anything other than Chicken, Beef and Pork.
So Venison, also known as Deer. I had to research how to cook deer, and what kind of preparation it requires. I also had to find someone who sold it.
I managed to find someone at the Farmer’s Market who sold. But they only had the chops, which looks like they were a rib-steak kind of cut. It was recommended that I marinate these for at least 8 hours if not 24, then cook at a higher heat until medium-rare.
I couldn’t find an image of the weather where I was on Saturday, but boy was it ever some crazy weather. Needless to say, there was no safe way to grill that evening. And even though the video shows that it was dry, shortly after, there was a downpour so hard that we could not see our car parked in the parking lot 30 feet away.
If you prefer to have meat with no bones, it is easy to remove the fat cap and bones from the chop. You can do this before marination.
These were surprisingly easy to cook up, even when using an unfamiliar grill and an unfamiliar food. The taste was different. Very different. I am unsure if the lemon juice added the tart tang or if that was the “gamey” taste that people say wild food has. It is definitely something I would try again, but not something that will be on our menu every week.
How do you feel about venison? Let me know about your experiences, and even your venison recipes in our Submit your own Recipe section.
With Frizzled Onions
You will be satisfied after this meal. Especially if you pair it with some fresh corn on the cob and a fully loaded baked potato.View Details
on the Grill
They’re great in lunches, and the pastry is super easy, you cannot mess this pastry up. They keep well for a quick and hearty meal.View Details
with Lemon Curd and Mascarpone Icing
The authentic lemon curd is absolutely delicious and the cream frosting balances the sweetness of it all very nicely.View Details
A Quick and Easy Meal
What do you do when you’re craving ribs and don’t have 3+ hours to braise them, or 8+ hours to smoke them? You make boneless ribs!View Details
With Chocolate Chips
These muffins are great for people on the go, they’re healthy and tasty too!View Details
with Fully Loaded Potato Fans
The garlic and ginger made the pork sing, while the garlicy and salty potatoes smothered in cheese and sour cream balanced the slightly sweet and tangy pork.View Details
Baked On The Grill
These Mozza-sticks are a little lighter. Instead of deep frying them, I baked them on the grill using the Stainless Steel Griddle.View Details
Four Kinds of Goodness
They’re heavenly delicious bites of happiness that will bring joy to the tastebuds of those who eat them.View Details