Best 6 Sauteed Venison Chops With Cognac Mustard Glaze Recipes

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Indulge in the exquisite flavors of sautéed venison chops, expertly prepared with a tantalizing cognac mustard glaze. This dish showcases the rich, gamey essence of venison, complemented by a velvety cognac mustard sauce that adds a symphony of sweet, tangy, and slightly boozy notes. The chops are seared to perfection, resulting in a tender and juicy interior with a beautifully browned exterior. Accompanying the venison are sautéed apples and onions, offering a delightful balance of sweetness and savory flavors. The cognac mustard glaze takes this dish to the next level, adding a layer of complexity and richness that will leave your taste buds craving more. Whether you're a seasoned chef or a home cook looking to impress your guests, this sautéed venison chops recipe is sure to become a favorite.

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VENISON CHOPS WITH SHALLOTS AND CUMIN



Venison Chops With Shallots and Cumin image

Wintry weather and holiday get-togethers require celebratory food to share. Try venison instead of the more common roasts. A rub of cumin and pepper gives these chops warmth, while bacon adds a whiff of smoke and some fat with which to baste the lean meat. This recipe avoids the usual tart-fruit component, so the spices have less competition. Instead, seared shallots go alongside. For venison, the rack is the easiest cut to prepare. and in a hot oven it is quickly done and cut into chops. The meat is hearty and succulent, with the merest hint of gaminess. Be sure to cook it only to medium rare or it will toughen. Since most venison that's available (unless you know a hunter) is ranch-raised in America or New Zealand and carries a hefty price tag, you do not want disappointment.

Provided by Florence Fabricant

Categories     dinner, meat, main course

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ounces smoked bacon (4 thick strips)
1 rack of venison, about 2 1/2 pounds, frenched
2 teaspoons ground cumin
1 teaspoon ground black pepper
Salt
6 large shallots, quartered lengthwise
1/2 cup beef or veal stock
1/2 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon fresh thyme leaves
1 tablespoon soft unsalted butter

Steps:

  • Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
  • Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
  • Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
  • Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 355 milligrams, Sugar 7 grams, TransFat 0 grams

SAUTEED VENISON CHOPS WITH COGNAC MUSTARD GLAZE



Sauteed Venison Chops With Cognac Mustard Glaze image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 venison chops
Coarse salt and freshly ground pepper to taste
1 tablespoon olive oil
1/4 cup Cognac
1/2 cup strong veal or chicken stock
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves

Steps:

  • Season the chops slightly with salt and pepper. Heat the oil in a frying pan and saute the chops until rare or medium rare. Remove and keep them warm in a low oven.
  • Deglaze the frying pan with the Cognac and stock. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened. Add any juices from the chops. Correct seasoning.
  • Spoon some sauce over each chop and serve.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 1 gram, TransFat 0 grams

THE MERCHANT OF VENISON CHOPS WITH RED WINE MUSHROOM SAUCE AND BULGUR PORRIDGE



The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 13

6 (6 to 7-ounce) venison chops
1 tablespoon juniper berries
1 tablespoon coriander seeds
3 star anise
1 teaspoon salt
1/4 teaspoon black peppercorns
1 tablespoon olive oil
2 shallots, minced
2 cups white mushrooms, cleaned, trimmed and sliced
1 (750-ml) bottle dry red wine
Salt and freshly ground black pepper
1 cup bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)
1/2 teaspoon salt

Steps:

  • Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.
  • In the same pan, over medium-high heat, saute the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.
  • While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 cups boiling water, cover and let stand for 30 minutes.
  • To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

MARINATED VENISON CHOPS



Marinated Venison Chops image

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

4 (8 ounce) venison chops
1/4 cup finely chopped green onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fresh grated ginger
1 tablespoon brown sugar
1 fresh jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced

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.

SAUTEED VENISON CHOP WITH BERRY CHUTNEY



Sauteed Venison Chop With Berry Chutney image

This is the Way Marcus Samuelsson does venison chops at Aquavit. You can substitute veal chops if you must. I've used farm-raised venison, but it would probably be even better with wild. The berry chutney can be made with any combination of berries and you can double or triple it so that you'll have this lovely chutney for other uses. The chop with the chutney is very rich, so a simple side like garlic mashed potatoes is perfect. The cooking time does not include the 24 hours of marination of the meat.

Provided by Chef Kate

Categories     Deer

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

4 venison chops
2 tablespoons canola oil
2 tablespoons gin or 2 tablespoons aquavit
2 tablespoons extra virgin olive oil
1/4 cup brown sugar
1 shallot, minced
1 garlic clove, minced
1 tablespoon fresh ginger, chopped
1 cinnamon stick
2 star anise, left whole
4 dried apricots, chopped
4 prunes, pitted and chopped
2 dates, pitted and chopped
1/2 cup mixed berries, such as fresh blueberries, blackberries or 1/2 cup raspberries
1/4 cup cranberries or 1/4 cup lingonberry
1/2 teaspoon lime zest, minced
3 sprigs fresh thyme
1/2 orange, juice of
2 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
kosher salt
fresh ground pepper, to taste

Steps:

  • Place venison chops in a bowl or zip-lock plastic bag.
  • Add canola oil and gin or aquavit and mix to coat chops well.
  • Cover bowl or seal bag.
  • Refrigerate for 24 hours.
  • Remove from refrigerator fifteen minutes before cooking.
  • The Chutney:.
  • In a large saute pan over medium heat, combine olive oil and brown sugar.
  • Stir to dissolve sugar.
  • Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
  • Add apricots, prunes and dates and saute about one minute.
  • Add fresh berries, cranberries, lime zest and thyme and mix well.
  • Add orange juice and vinegar.
  • Lower heat and simmer until liquid is almost absorbed, about five minutes.
  • Stir in mustard and season to taste with salt and pepper.
  • Keep warm over very low heat.
  • The Chops.
  • Preheat oven to 400°F.
  • Heat a large iron skillet on top of the stove until very hot.
  • Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
  • Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
  • Remove chops to a board, cover with foil and let rest for five minutes.
  • To serve, spoon chutney onto each of four plates.
  • Thinly slice venison chops parallel to the bone and fan out slices over the chutney.

GRILLED VENISON CHOPS



Grilled Venison Chops image

Categories     Sauce     Side     Venison

Yield Serves 4

Number Of Ingredients 6

4 (8-ounce, 1 1/2-inch-thick) venison chops
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish
12 fresh blackberries, sliced in half

Steps:

  • Preheat the grill to high or heat a grill pan over high heat.
  • Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
  • While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.
  • Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.

Tips:

  • To ensure the venison chops are cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), medium is 145°F (63°C), and medium-well is 155°F (68°C).
  • If you don't have cognac on hand, you can substitute it with another brandy or even a dry white wine.
  • For a thicker glaze, reduce the cognac and mustard mixture in a saucepan over medium heat until it has thickened to your desired consistency.
  • Serve the venison chops immediately with the cognac mustard glaze spooned over top. They pair well with roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

This sautéed venison chops recipe is an elegant and delicious dish that is perfect for a special occasion dinner. The venison chops are tender and flavorful, while the cognac mustard glaze adds a touch of sweetness and tang. With just a few simple ingredients, you can create a memorable meal that your guests will love.

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