Grilled Venison Chops with Blackberries
adapted from Epicurious
Every once in a while we like to get an expensive piece off meat and treat ourselves. When we were in Wegmans yesterday we found venison chops. I did a little hunting online and found a Bobby Flay which I tweaked a little to decrease the fat. I am sure this recipe would be good with blueberries as well.
4 bone-in venison chops (14 oz. total)
2 tsp. leek agrumato or plain olive oil
Montreal steak seasoning or your favorite steak seasoning.
2 Tbsp. Parkay cooking oil spray
8 fresh sage leaves
12 blackberries, cut in half
Kosher salt & Freshly ground black pepper
- Preheat a grill pan over high heat. (I like to use an infrared thermometer and make sure it is at least 550F)
- Brush both sides of the chops with the oil and season to taste with steak seasoning.
- Cook the chops until rare - medium rare, about 2-3 minutes per side.
- Remove from the pan to a plate and tent with foil.
- Meanwhile, heat the Parkay in a small skillet and fry the sage until the edges are starting to curl. remove to a paper towel to drain.
- Add the blackberries to the Parkay and cook for about 20 seconds, until starting to soften; Sprinkle with salt and pepper.
- Serve the chops topped with the blackberries and fried sage leaves.
Enjoy!
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