I have delicious venison chops recipes. Learn how to cook venison that is tender and flavorful every time.
NOTE: To get rid of the wild taste, you must soak venison in milk or buttermilk overnight in the refrigerator before you cook it. This makes a huge difference in flavor.
Tender Venison Chops
6 venison chops (3/4 inch thick)
1 onion, chopped
dash hot sauce (or to taste)
1 tsp hot mustard
dash Worcestershire sauce
1/2 cup bourbon whiskey
small red onion, quartered
zucchini, cut into sticks (see above)
Place chops in a cast iron or heavy skillet and cover with the chopped onion. Add enough tarragon vinegar to cover chops by 1/4 inch in the skillet. Simmer until meat is tender.
PREHEAT oven to 350 degrees and spray a shallow pan with oil - set aside.
Combine the hot sauce, hot mustard, Worcestershire sauce and chili sauce in a separate pan and cook on low heat. Simmer and stir occasionally until sauce is thick. You may add more vinegar or chili sauce if needed.
When the sauce is thick enough, spread generously on both sides of chops. Place in the prepared pan and pour bourbon over them. Bake uncovered for 1-1/2 hours. Baste occasionally.
Meanwhile, you may grill or saute the garnish vegetables and when meat is done, place on the plate and top with chops.