Sunday, June 6, 2021

Grilled Venison Chops with Blackberries

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.


Makes 2 servings                                                    4 WW Blue points / serving    

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

  1. Preheat a grill pan over high heat. (I like to use an infrared thermometer and make sure it is at least 550F)
  2. Brush both sides of the chops with the oil and season to taste with steak seasoning.
  3. Cook the chops until rare - medium rare, about 2-3 minutes per side.
  4. Remove from the pan to a plate and tent with foil.
  5. 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.
  6. Add the blackberries to the Parkay and cook for about 20 seconds, until starting to soften; Sprinkle with salt and pepper.
  7. Serve the chops topped with the blackberries and fried sage leaves.

Enjoy!


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