Marinated Venison Chops
Over the river and through the woods, a lovely deer made it’s way into my kitchen, complements of my hunter husband. Every fall my man goes on multi-day excursion to hunt with a group of five other fellas, all of which are my immediate family or my sister’s in-laws who are like family to us as well. We all love the rewards of a successful hunting trip and look forward to meals of marinated venison chops or steaks throughout the season.
Venison is quite lean which can make it tough so a nice overnight marinade makes these venison chops super flavorful and tender. This marinade is Asian inspired and is very similar to the marinade I use for Korean Flank Steak. A true Minnesotan pairs their venison with a wild rice side dish so in true homage to my roots, these marinated venison chops are paired with a wild rice and mushroom dish. I’ve kept with the woodsy theme by using a mix of northwoods mushrooms but updated it with some added kale and a light kick of Asian flavor to blend with the flavors in the venison marinade. For added tastiness, reserve some of the marinade sauce (before the meat goes in it) to use as a dipping sauce or drizzle at the table!
Love venison? Try a hearty venison chili , Venison Steaks with Sweet Smoky Aioli, venison stroganoff , and venison tenderloin with creamy mustard sauce too!
- 1½ - 2 pounds venison chops or steaks, sliced 1 inch thick
- ¼ cup chopped green onions
- ¼ cup low sodium tamari soy sauce
- 2 tablespoons lime juice or rice vinegar
- 2 tablespoons fresh grated ginger
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (leave seeds in for a little more heat)
- WILD RICE:
- 4 ounces mushrooms (cremini, oyster, baby bella, etc), chopped
- 1 tablespoon butter or olive oil
- 1 cup wild rice blend (I used Lundberg's wild rice blend)
- 1¾ cups chicken stock
- 1 clove garlic, minced
- 1-2 stems kale, stem removed and leaves finely chopped
- 1 tablespoon low sodium tamari soy sauce
- ¼ teaspoon crushed red pepper flakes
- Combine green onions, tamari, lime juice, ginger, honey, garlic and jalapeño in a small bowl.
- Reserve 2 tablespoons to use as a dipping sauce or drizzle when serving.
- Place venison in a zip top bag and pour remaining marinade over top. Massage gently to evenly coat the meat.
- Let marinate in the fridge at least 4 hours but preferably overnight for best flavor.
- When ready to cook, drain marinade and discard. Arrange venison on a broiler pan and broil about 10-14 minutes until desired doneness, turning once halfway through. You can also grill them on medium heat if you prefer.
- While venison is cooking, prepare the rice.
- Sauté mushrooms in a saucepan with the butter until they've browned.
- Add all other ingredients and simmer, covered, about 40-45 minutes until all liquid has absorbed.
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Tried this tonight and it was a hit! I forgot the ginger but it was still delicious! My husband grilled them for less than 10 minutes , but we like them still pink. Great job!