Wild Venison Loin Chops x4
£17.40
Wild Venison Loin Chops
Description Wild venison loin chops are lean, tender cuts from the backstrap of the deer. They have a deep, slightly sweet and gamey flavor that’s more delicate than heavier cuts. Because they’re very low in fat, they cook quickly and benefit from brief, high-heat cooking and simple seasonings that let the natural flavor shine. Locally sourced and expertly trimmed, our venison loin chops are perfect for an elegant weeknight supper or special-occasion plate.
Simple Pan-Seared Venison Loin Chops with Herb Butter (serves 2)
Ingredients
4 venison loin chops (about 6–8 oz each), trimmed and patted dry
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil or high-smoke-point oil
2 tablespoons unsalted butter
2 garlic cloves, crushed
2 sprigs fresh rosemary or thyme
Zest of 1/2 lemon (optional)
1 tablespoon finely chopped fresh parsley (for garnish)
Herb Butter (optional but recommended)
2 tablespoons unsalted butter, softened
1 teaspoon chopped fresh thyme or rosemary
1/2 teaspoon lemon zest
Pinch of salt and pepper
Instructions
Prepare the chops: Remove chops from the fridge 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season both sides generously with salt and pepper.
Make herb butter: Mix softened butter with chopped herbs, lemon zest, salt, and pepper. Set aside.
Preheat pan: Heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil and swirl to coat.
Sear the chops: Add the venison loin chops to the pan in a single layer without crowding. Sear undisturbed for about 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.
Add butter and aromatics: Reduce heat to medium. Add the butter, crushed garlic, and herb sprigs to the pan. Tilt the pan and spoon the melted butter over the chops for 30–60 seconds to baste and add flavor. If you have a meat thermometer, aim for an internal temperature of 120–125°F (49–52°C) for rare–medium-rare; venison is best when not overcooked.
Rest: Transfer chops to a plate and tent loosely with foil. Let rest for 5–7 minutes—the temperature will rise a few degrees and juices will redistribute.
Serve: Top each chop with a dollop of herb butter, a sprinkle of chopped parsley, and optional lemon zest for brightness. Serve with roasted root vegetables, buttered new potatoes, a simple green salad, or wild mushroom sauté.
Tips
Avoid overcooking: Because venison is very lean, it becomes dry and tough if cooked beyond medium. Aim for rare to medium-rare.
Marinate if desired: For extra tenderness and flavor, marinate in a mixture of olive oil, garlic, rosemary, and a splash of red wine or balsamic for 1–4 hours.
Rest is essential: Resting keeps the meat juicy and improves texture.
Pack Size - 4 Chops
Wild Venison Loin Chops
Description Wild venison loin chops are lean, tender cuts from the backstrap of the deer. They have a deep, slightly sweet and gamey flavor that’s more delicate than heavier cuts. Because they’re very low in fat, they cook quickly and benefit from brief, high-heat cooking and simple seasonings that let the natural flavor shine. Locally sourced and expertly trimmed, our venison loin chops are perfect for an elegant weeknight supper or special-occasion plate.
Simple Pan-Seared Venison Loin Chops with Herb Butter (serves 2)
Ingredients
4 venison loin chops (about 6–8 oz each), trimmed and patted dry
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil or high-smoke-point oil
2 tablespoons unsalted butter
2 garlic cloves, crushed
2 sprigs fresh rosemary or thyme
Zest of 1/2 lemon (optional)
1 tablespoon finely chopped fresh parsley (for garnish)
Herb Butter (optional but recommended)
2 tablespoons unsalted butter, softened
1 teaspoon chopped fresh thyme or rosemary
1/2 teaspoon lemon zest
Pinch of salt and pepper
Instructions
Prepare the chops: Remove chops from the fridge 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season both sides generously with salt and pepper.
Make herb butter: Mix softened butter with chopped herbs, lemon zest, salt, and pepper. Set aside.
Preheat pan: Heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil and swirl to coat.
Sear the chops: Add the venison loin chops to the pan in a single layer without crowding. Sear undisturbed for about 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.
Add butter and aromatics: Reduce heat to medium. Add the butter, crushed garlic, and herb sprigs to the pan. Tilt the pan and spoon the melted butter over the chops for 30–60 seconds to baste and add flavor. If you have a meat thermometer, aim for an internal temperature of 120–125°F (49–52°C) for rare–medium-rare; venison is best when not overcooked.
Rest: Transfer chops to a plate and tent loosely with foil. Let rest for 5–7 minutes—the temperature will rise a few degrees and juices will redistribute.
Serve: Top each chop with a dollop of herb butter, a sprinkle of chopped parsley, and optional lemon zest for brightness. Serve with roasted root vegetables, buttered new potatoes, a simple green salad, or wild mushroom sauté.
Tips
Avoid overcooking: Because venison is very lean, it becomes dry and tough if cooked beyond medium. Aim for rare to medium-rare.
Marinate if desired: For extra tenderness and flavor, marinate in a mixture of olive oil, garlic, rosemary, and a splash of red wine or balsamic for 1–4 hours.
Rest is essential: Resting keeps the meat juicy and improves texture.
Pack Size - 4 Chops