Pan-Seared Venison Chops in a Spiced Marinade
Submitted By: Paul Taylor
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  • servings:
  • Summary

    Marinated for 24 hours In a bowl or sealable plastic bag, combine wine, oil, garlic, peppercorns, cumin, allspice and bay leaves. Add venison and marinate for 4-6 hours, periodically rotating meat so all sides are exposed to the marinade. Read more: http://www.marksdailyapple.com/pan-seared-venison-chops-in-a-spiced-marinade/#ixzz3yDawnVcv

    Ingredients

    2 pounds of venison chops

    1/2 cup red wine

    1/4 cup olive oil

    4 garlic cloves, minced

    1 teaspoon black peppercorns

    1/2 teaspoon cumin seeds

    1/4 teaspoon allspice

    2 bay leaves

    1 teaspoon salt

    Instructions

    Preheat oven to 450 degrees Fahrenheit.

    Pat chops dry and season with 1 teaspoon of salt.

    Heat a skillet over medium-high heat and add chops, searing 2-3 minutes on each side.

    Move the chops into the oven and cook 4-8 minutes (depending on thickness of the meat) until meat is rare to medium-rare and a thermometer registers 125-130 degrees. Venison cooked beyond medium-rare is likely to be tough.

    Taste Profile

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    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 28 % Daily Value *
    • Total Fat: 0 g 0.65%
    • Saturated Fat: 0 g 0.25%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2398 mg 99.91%
    • Calcium: 45 mg 4.52%
    • Potassium: 88 mg 2.51%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 6 g %
    • Dietary Fiber: 1 g 3.24%
    • Sugar: 0 g
    • Protein: g
    • Vitamin A 1.19%
    • Vitamin C 7%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.