Field to Fork 06 – Venison Chops Recipe


Produced by East Central College in Union, MO in partnership with MDC, these Field to Fork videos were made for deer hunters and venison lovers. The 6-part series includes topics on how to field dress a deer, skin a deer, and several venison recipes.

Double Cut Venison Chop with Roasted Cumin
Whipped Potatoes & Chimichurri Sauce

Some recipes were slightly modified for the filming process.

Yield: 4 Servings

• ½ c cilantro
• ½ c flat leaf parsley
• 2 garlic cloves, minced
• 1 oz red wine vinegar
• 1 T black pepper, ground
• 1 t red pepper flakes
• 2 oz extra virgin olive oil

• 8 double cut chops

• 1 oz extra virgin olive oil (EVOO)
• salt and pepper to taste
• 2T Worcestershire

Whipped Potatoes
• 2, 70 ct russet potatoes
• 1 T cumin
• 2 oz butter
• 2 oz heavy cream

Combine the 1st 7 ingredients and pulse several times in food processor the day before and allow to sit overnight.

Marinate your chops with the EVOO, Worcestershire, and S&P.

Peel and cook potatoes until tender approx. 1 hr. Drain and allow to steam for 2-3 min. Heat butter and cream. Put in mixer with paddle attachment and mix on med speed until smooth. Add cream and butter and mix on low until light and fluffy.

Sear or grill approx. 5-7 min on each side, being careful not to burn. Once marked further cook in oven to desired temp, they should be R-MR off the grill. Allow to rest.


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