Venison Chop Recipe

This recipe focuses on technique to help you cook venison chops perfectly every time. From low-and-slow smoking or roasting to achieving the ideal sear, it's designed for rich flavor, precise doneness, and juicy results.

5 from 10 votes

Print Recipe Pin Recipe

Servings: People

Prep Time: 5

Cook Time: 1

Course: Main Course

Cuisine: American

Ingredients

▢ 4 bone-in venison Chops silver skin removed
▢ kosher salt
▢ ground black pepper
▢ 1/4 cup olive oil
▢ 3 garlic cloves chopped
▢ 2 sprigs of rosemary chopped
▢ 2 springs of thyme chopped
▢ 2 tablespoon unsalted butter room temperature (optional)

Instructions

Indirect Heat Method

(I don't recommend this method if you're cooking chops less than 1 1/2 inches in thickness. Instead, skip ahead to the direct heat grilling method.)
Season the meat with salt and pepper. If the seasoning is having a hard time sticking, brush the meat with a little cooking oil first.
Preheat your oven, grill or smoker between 150 and 200 degrees F. While preheating, make the basting mixture.
Add the garlic, rosemary, thyme and olive oil to a small pot or pan. Heat the mixture over medium heat until it becomes fragrant. This can take between 15 and 20 minutes. Remove from the heat.
Brush the chops with a little of the basting mixture. If cooking in a smoker or grill, place the meat directly onto the grates. If using an oven, place it onto a baking tray.
Every 15 to 20 minutes or so, brush the meat with the basting mixture.
Cook until the venison is around 12 to 15 degrees shy of the internal temperature you're after. Remove from the heat and let rest uncovered at room temperature for 10 to 30 minutes.
Dry the meat with paper towels. Preheat the grill or a skillet over medium-high to high heat.
Sear the chops on both sides. If grilling, baste the meat throughout the searing process. If using a pan, add 1 to 2 tablespoons of cooking oil to the hot pan before searing.
Use an instant-read thermometer to check the internal temperature of the meat. Remove from the heat when you're 5 degrees below your desired doneness. For example, pull them at 115 degrees for rare and 125 degrees F for medium rare.
Place a slice of butter on top of each chop and let them rest for 5 to 10 minutes before cutting. During this time, they will carryover-cook to the proper temperature.

Direct Heat Grilling Method

Heat your grill or pan to medium-high heat.
Dry the meat off with paper towels and season both sides with salt and pepper.
Carefully brush the grill grates with a little cooking oil.
Place the meat onto the grates. Once a crust forms on one side, brush the meat with the basting mixture.
Flip the meat over and immediately start basting again.
Follow steps 9 and 10 listed above for the remaining directions.

NOTES

Use double-cut chops if you can. They are easier to cook to a true medium-rare without overshooting than thinner single-cut chops. If your chops are under about 1 1/2 inches thick, skip the low-temp indirect method and cook them over direct heat instead.
Start with the chops dry. Pat them dry, then season with salt and pepper. If the seasoning is not sticking well, brush the meat lightly with oil first.
Cook low before searing. For the oven, smoker, or indirect grill method, cook at about 150 to 200 F and baste every 15 to 20 minutes with the garlic-herb oil. Pull the chops when they are about 12 to 15 degrees below your target temperature.
Rest before the final sear. Let the chops sit uncovered for 10 to 30 minutes after the low-temp cook, then pat them dry again before searing. This helps you get a better crust without overcooking the center.
Sear over high heat. Finish in a very hot skillet or on a hot grill and pull the chops about 5 degrees below your final doneness. For example, pull at about 115 F for rare or 125 F for medium-rare, then let carryover heat finish the job.
Use fat while searing. Butter, tallow, duck fat, or a high-smoke-point oil help protect this lean cut and improve browning. Avoid sugary or watery marinades over direct heat because they can burn or block good crust formation.
Rest before serving. Add a slice of butter on top if you want, then let the chops rest 5 to 10 minutes before cutting so the juices settle and the final temperature comes up gently.

If you're looking for something with a little more wow factor, try the oven-roasted rack of venison recipe.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Chops, Grilled, Steak

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!