Marinated Venison Chops
Elevate your dinner table with these succulent Marinated Venison Chops, a perfect fusion of bold flavors and tender meat. This recipe features a flavorful marinade made with olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and a touch of honey, balanced by fresh rosemary, garlic, and Dijon mustard. The marinade tenderizes the venison chops while infusing them with a mouthwatering blend of savory, tangy, and slightly sweet notes. Whether grilled to perfection or cooked in a sizzling cast-iron skillet, these chops are juicy, flavorful, and done in just 15 minutes after marinating. Ideal for a special occasion or outdoor cookout, serve with roasted vegetables or creamy mashed potatoes for a hearty, gourmet-inspired meal. Perfect for game meat lovers, this recipe will become a staple in your repertoire, offering a showstopping centerpiece that's as easy to prepare as it is impressive.
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Recipe Information
Ingredients
- 4 pieces Venison chops
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
In a medium-sized bowl, combine the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, honey, minced garlic, chopped rosemary, black pepper, salt, and lemon juice. Whisk thoroughly to form the marinade.
Place the venison chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, making sure they are evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the marinating venison chops for at least 4 hours, preferably overnight, to allow the flavors to infuse into the meat.
Remove the venison chops from the refrigerator about 30 minutes prior to cooking to bring them to room temperature.
Preheat your grill to medium-high heat or heat a cast-iron skillet over medium-high heat on the stovetop.
Remove the venison chops from the marinade and shake off any excess liquid. Discard the remaining marinade.
If grilling, lightly oil the grill grates to prevent sticking. Place the venison chops on the hot grill or in the skillet.
Cook the venison chops for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness.
Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Avoid overcooking, as venison can become tough when overdone.
Once cooked, transfer the venison chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Serve the marinated venison chops hot with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
