Easiest Way to Cook Perfect Sesame Soy Venison Chops

Sesame Soy Venison Chops. The Best Venison Chops Recipes on Yummly Venison chops in the oven are relatively easy to make. For best results, you should use a marinade that adds flavor, fat and acid to tenderize the meat.

Quick seared, and slow sauteed Venison butterfly chops cooked to perfection on Tornado Alley. These chops are from the back strap, the most tender cut. Can be found in food stalls in towns. You can have Sesame Soy Venison Chops using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Sesame Soy Venison Chops

1. You need 1 cup of red wine.
2. Prepare 2 tbsp of soy sauce.
3. Prepare 2 tbsp of sesame oil.
4. It's 1 tbsp of balsamic vinegar.
5. It's 1 clove of garlic, crushed.
6. You need 2 tbsp of finely chopped fresh rosemary.
7. You need 1 tsp of sugar.
8. You need 12 of (4-5 oz) venison chops, backstrap, without bone (more of medallion).

Can be bought/stolen from food stall vendors. Ground venison is sauteed with onion and garlic and added to this tomato based soup with Italian seasonings, pinto beans, vegetables and ziti pasta. Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices.

Sesame Soy Venison Chops step by step

1. For the marinade: In a small saucepan over medium-low heat, heat the wine, soy sauce, sesame oil, vinegar, garlic, rosemary, and sugar for 3 minutes. Remove saucepan from heat and let cool..
2. Place the chops in a large bowl and add the marinade, turning to coat. Cover and refrigerate, turning chops occasionally, for 1-2 hours..
3. Meanwhile, prepare a hot grill or preheat the broiler. Place the chops on the grill rack 4-6 inches over direct heat. For medium, cook 6-8 minutes, turning once. Or broil 2 inches from heat, turning once, for 6-8 minutes..

Grill the venison rack to your desired colour. Remember venison is very lean therefore will cook faster than other red meats. If you are pan searing, sear on all. Rub venison chops on both sides with garlic and brush lightly with oil. Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape.