Imagine a dish that transforms your dinner table into a gourmet wilderness experience - our Venison Chops and Rice recipe is exactly that culinary adventure! Tender, perfectly seared venison chops paired with aromatic, broth-infused rice create a meal that's not just food, but a celebration of rustic, bold flavors. Whether you're a hunting enthusiast or a food lover seeking something extraordinary, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 venison chops
- 2 cups rice
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Remove venison chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Pat venison chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the venison chops generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers.
- Carefully place the seasoned venison chops into the hot pan, ensuring they are not overcrowded to promote proper browning.
- Sear chops for approximately 3-4 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- Remove chops from pan and set aside on a warm plate, loosely tented with aluminum foil to rest.
- In the same pan, sauté sliced onions until they become translucent and slightly caramelized, about 4-5 minutes.
- Add rice to the pan and stir to coat with remaining oil and onion bits, toasting lightly for 1-2 minutes.
- Pour vegetable broth into the pan, bring to a boil, then reduce heat to low and cover.
- Simmer rice for 18-20 minutes or until liquid is absorbed and rice is tender.
- Once rice is cooked, fluff with a fork and season with additional salt and pepper if needed.
- Plate the rice, top with rested venison chops, and serve immediately while hot.
Tips
- • Always bring venison to room temperature before cooking to ensure even heat distribution • Pat meat dry to achieve a gorgeous, crispy exterior sear • Use a heavy-bottomed skillet or cast-iron pan for the best heat retention and browning • Don't overcrowd the pan - give each chop breathing room for perfect caramelization • Let meat rest after cooking to retain juices and maximize tenderness • Use a meat thermometer if you're unsure about doneness • For extra flavor, consider adding fresh herbs like thyme or rosemary during the searing process
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 100mg
