Ideas for Venison Chops
I was recently lucky enough to receive a few venison chops from a coworker whose husband just got back from a successful week's hunting :) They were already frozen when I got them so I thought, hmmm, maybe save them for our Christmas dinner (it's just the two of us and we're adventurous, i.e. please hold the turkey). So my question is: Anyone have any killer ideas for something special to do with them? Is there a marinade or sauce that you have used in the past that just puts them over the top?
Also, I have never used this as an ingredient before, so any cooking tips and caveats would also be most appreciated.
I'm of the same thought as Harters, above. A true Cumberland sauce is absolutely perfect on venison. The Cobb's Mill Inn in Weston, Connecticut used to serve venison in a Maine blueberry sauce that tasted like a divine take-off on Cumberland sauce. I can't say enough good things about that dish!
I would assume that your venison chops are very lean, regardless what the cut is. One can carefully grill meats that've been properly marinated ahead of time.
For venison to be sauced with Cumberland, I'd marinate in olive oil to which I've added bay leaves, juniper berries, black pepper and the zest of an orange. Keep the thawed chops in this marinade for at least 24 hours, preferably 48. I have moistened the chops with a solution of 1/2 red wine and 1/2 cognac before marinating them with great results.
Wow Shaogo, that sounds great. Thanks for the prep method :) and yaha that will go great with cumberland sauce. But - please to excuse my ignorance - you "moisten" them, THEN marinade them? Is the moistening literally a quick wash over, like a dip, dip, then plunge into the marinade?
As you may have guessed by now I don't actually eat a lot of red meat, or when I do I have it out, rather than preparing it myself. No objection to it, I just think I'm better at fish and seafood. But my other half is a good griller :) so I'll take care of the marinating and let him apply the heat.
For venison (and, indeed, duck) I often start with Cumberland sauce and play with it (perhaps substituting cranberry for redcurrant jelly - or red wine for port). Traditonally it's always served cold but it works well, IMO, hot.
Do you know what the cut is? If it's a good, tender cut, make sure to cook it quickly (grill or broil or pan fry) and leave it nice and rare. Venison has very little fat so it will cook much quicker than beef.
Aside from that, I'd say you can sauce it any way you'd sauce beef, but it's also delicious plain. What you won't get though, is a lot in the way of pan juice -- you won't get any fat coming off it -- so bear that in mind.
If you like truffles you could just grill it rare and then drizzle a spoonful of truffle sauce or oil on it. Personally I prefer my truffles on pasta, but I'm sure it would be delicious.
Visciole, I'm not sure of the cut, was just told it was a "chop"...I like my meat rare anyhow so I don't think overcooking will be an issue, thanks. And actually the lean-ness of it is one of the reasons I'm keen to try it.
And Harters, that's a great idea on the CUmberland sauce, especially seeing as we're both Brits (though no longer living in Blighty.) Nice to have a recipe from home for a holiday meal, great idea :)