The Countertop Chronicles

"Run by a gun zealot who's too blinded by the NRA" - Sam Penney of

Friday, November 11, 2005

Venison Recipies #2

Recipie # 1 was bachelor ready.

Recipe # 2, a delicious Herb Roasted Venison Chop, is date/wife approved.

Herbs de Provence
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 Tablespoon marjoram
1 Tablespoon dried summer savory
1/2 Tablespoon rosemary
1 bay leaf, crumbled
lavender buds (by taste)
fennel seeds (by taste)
dried sage (by taste)

Put herbs in jar and shake together. Put aside.

Garlic Herb Rub:
2 heads of garlic (chopped)
2 large shallots (chopped)
5 Tablespoons Herbs de Provence
¼ Teaspoon ground cinnamon
½ Cup Kosher Salt
½ Cup course ground black pepper
1 Tablespoon fine grind white pepper
1 generous pinch cayenne pepper
¼ Cup Virgin Olive Oil

Place all ingredients for rub in food processor and puree. set aside.

Venison Chops
2 Racks venison chops (Frenched, 8 ribs per rack)

French all rib bones to the eye of the rack by removing all excess fat and meat along the rib bones with a very sharp knife.

Coat the meat side of the rack with the Garlic Herb Rub, set aside for 15 minutes.

Allow venison to come to room temperature before grilling.

Any grilling/smoking set-up can be used as long as it’s covered and will allow you to cook with indirect heat. The fire must be very hot, no less than 400 degrees, venison is to be cooked indirectly, not over the coals. May also be cooked on the middle rack of a kitchen oven at 450 degrees.

Cook entire rack for 4 ½ minutes per pound. Chops must rest for 5 minutes and then sliced into chops and arranged on a plate. Serve with Ligonberry Sauce (available at Ikea).


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