STUFFED VENISON CHOPS OR STEAKS
This is an updated version of my old recipe using ziplock bag and precooked bacon bits or pieces. The tenderness of the meat is because milk is used.This can be used with beef or buffalo also.
Provided by Montana Heart Song
Categories Deer
Time 5h20m
Yield 2 chops or steaks per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place milk in a gallon ziplock bag.
- Place All seasoning in the bag.
- Shake until seasoning starts to mix.
- Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
- Refrigerate at least 4 hours or overnight.
- Drain in colander. Reserve the milk marinate.
- Add olive oil if using Hormel cooked bacon pieces and bits.
- Do not use olive oil if using bacon slices.
- In large deep frying pan add the bacon of your choice with or without oil.
- Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
- With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
- Place in a bowl.
- Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
- Stuff each chop or steak with bacon and green pepper.
- Close with one or two toothpicks stabbed at an angle.
- Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
- Place on a platter in the oven on warm.
- Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
- Add salt and pepper if desired.
- Serve the gravy over the chops or steaks with hot buttered biscuits.
Nutrition Facts : Calories 339.7, Fat 28.9, SaturatedFat 8.6, Cholesterol 35.9, Sodium 330.1, Carbohydrate 12.2, Fiber 0.8, Sugar 0.9, Protein 8.1
SAVORY STUFFED VENISON ROAST
This is our favorite venison roast recipe. I use a roast from a young doe for it's mild flavor, then stuff it with sauteed baby bella mushrooms, hickory smoked bacon, sweet onions, garlic and fresh parsley. After browning on the stove top, it roasts in the oven for about an hour and a half, and oh, man! Is it ever good! My...
Provided by Tere Gill
Categories Roasts
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
- 2. (Use a sharp chef's or filet knife to open roast.) Place roast on a sheet of freezer paper (or on large cutting board or clean counter.) Cover meat with sheet of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
- 3. Preheat oven to 400 degrees F.
- 4. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet. Crumble bacon; set aside.
- 5. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
- 6. Add crumbled cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
- 7. Remove plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
- 8. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.) If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
- 9. Sprinkle roast all over with a few pinches of salt and pepper.
- 10. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
- 11. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
- 12. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
- 13. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.
MARINATED VENISON CHOPS
Make and share this Marinated Venison Chops recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chops in a plastic bag and set in a shallow dish.
- For marinade: In a small bowl combine remaining ingredients.
- Pour marinade over chops,seal bag.
- Marinate in the refrigerator for 2-4 hours,turning bag occasionally.
- Drain chops.
- Discard marinade.
- Preheat broiler.
- Place chops on the unheated rack of a broiler pan.
- Broil 3-4 inches from the heat for 10-12 minutes for medium, turning meat over after half the broiling time.
STUFFING-STUFFED PORK CHOPS
You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love